Thanksgiving is coming up in America, which means HOLIDAY RECIPES! I recently got a chance to work with Vitacost and Simply Organics and dreamed up these spiced carrots just in time for the food holiday of the year. This recipe is only 4 ingredients (okay 5 if you count the salt) and honestly they’re 4 of my favorite ingredients.
I utilize ginger and cinnamon not only because they go fantastic with the sweetness from the carrots and are two of my favorite spices, but also for their health benefits. Check it out:
Did you know cinnamon is great for balancing blood sugar? The perfect spice to include on a day where you’ll be eating a lot. It’s also great for fighting infections and lowering inflammation.
I’ve talked about ginger quite a bit because it’s my all time favorite, but it’s also a great anti-inflammatory, fantastic for digestion, and has been shown to help balance blood sugar and cholesterol.
Cinnamon & Ginger Roasted Rainbow Carrots
2 lbs. of rainbow carrots
2 tbs. coconut oil
1.5 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. pink himalayan salt
Preheat the oven to 400F
Line 2 baking sheets with parchment paper.
Trim your carrots then cut in half lengthwise and lay in one even layer on the baking sheets.
You can either melt your coconut oil and brush it over the carrots on both sides or take the hardened coconut oil, rub it between your palms, and then rub the carrots down with the oil on your hands.
Mix the ginger, cinnamon, and salt in a small bowl then sprinkle the carrots with the mixture.
Roast for about 40-45 minutes, flipping half way, until the carrots are fork tender and just beginning to crisp.
Serve warm as a perfect holiday side dish or store in the fridge for up to a week for meal prep/leftovers.