Maple-and-Garlic Roasted Carrots
If you have some carrots to finish up, this quick-to-make side dish is a tasty and light addition to your main meal. In this recipe, carrots are roasted with whole garlic cloves, coconut butter, herbs, and spices. If you like roasted garlic, go ahead and eat it. If you’re not a big fan, just discard it before serving.
You can cook the carrots in a skillet with a lid or in the oven: the result will be delicious either way! Here, I have cooked them in the oven.
- 6-8 carrots
- 6 garlic cloves
- 2 tablespoons coconut butter
- 1 teaspoon cumin seeds
- 2 tablespoons maple syrup
- 2 bay leaves
- Salt and pepper, to taste
Rinse the carrots, peel them, and chop off the ends. Halve them lengthwise and then cut them again into shorter sticks.
Transfer the carrots into a greased baking dish. Add the garlic cloves, without peeling them. Add the coconut butter, in small scoops, then the cumin seeds, and bay leaves. Drizzle with maple syrup and season with salt and pepper, to taste. Put in the oven at 400 degrees for 30 minutes.
Take out of the oven, transfer to the serving dishes and eat while hot.