The weather is starting to cool off, which means I can roast again! One of my favorite cooking methods– that I avoid like the plague in the summer. One year I worked on a chicken cookbook and roasted pieces of meat all through the summer resulting in a miserably hot kitchen! I decided never would I regularly roast in summer again.
But, the weather is just barely starting to turn. Strong emphasis on “barely”. I was sweating the other day in the time it took to push my extra large car cart from grocery store to car. But, I am calling it close enough to cool weather to crank up the oven and break out the spices.
I made these back in May, and have been anxiously awaiting fall so I can make them again. While I have in the past used more savory spices for my roasted carrots I came across this more sweet combo when I was making these at a friend’s who didn’t have the spices I was used to. She did have pumpkin pie spice, a blend that is especially fall friendly so I used that and the carrots were a hit with everyone.
This means a vegetable becomes an addicting treat. I make 4 lbs at a time, and that never seems like enough. My kids squeal with delight over them, and within minutes several pounds of carrots are consumed.
Debra Worth is probably in the kitchen with her kids cooking up something allergy friendly to post on her blog Worth Cooking – where allergy friendly meets delicious and nutritious.
- 16 medium carrot
- 1/4 cup coconut oil
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon cardamom
- 2 teaspoon 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 sticks of mostly even size.
- Toss the cut carrots with the spices and coconut oil. Place on a baking sheet and cook for 15 minutes.
- Stir, cook for another 15 minutes, then stir again.
- Cook for a final 5-15 minutes until the carrots are soft and golden.