Spice Roasted Carrots


  • 16 carrots
  • ¼ cup coconut oil
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cardamom
  • 2 teaspoons salt


Preheat oven to 425° F. Peel the carrots and cut into 3-inch long sections. Cut the sections lengthwise into halves, quarters, or sixths, making the stick mostly even in size. Toss the cut carrots with the spices and coconut oil. Place a baking sheet and cook for 15 minutes. Stir, cook for another 15 minutes, stir again. Cook for a final 5-15 minutes until the carrots are soft and golden.