CINNAMON & CUMIN CARROTS

Cinnamon & Cumin Carrots image

Provided by Andy Anderson !

Time 40m

Number Of Ingredients 6

10 medium carrots, about 1 pound
1 1/2 Tbsp coconut oil, organic if possible
salt & freshly ground black pepper, to taste
1/4 tsp cinnamon, ground
1/2 tsp cumin, ground
1 Tbsp parsley, italian variety (for garnish)

Steps:

1. Place a rack in the middle position, and preheat the oven to 400f (205c).
2. Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
3. Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
4. Chef's Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming. Chef's Tip: If you can get Vietnam cinnamon, do so.
5. Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
6. Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
7. Line a baking sheet with parchment, and then spread the carrots out in a single layer.
8. Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 - 25 minutes.
9. Plate the dish, and then sprinkle on the chopped parsley. Serve immediately.
10. As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe. Simple and delicious. Keep the faith, and keep cooking.