ROASTED TURMERIC CARROTS
~ serves 4; Paleo, vegan, gluten and dairy-free
- 1 lb carrots (preferably organic - I love the tricolor ones)
- 1 ½ TBSP coconut oil, melted
- ¼ teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground sea salt
- ⅛ teaspoon ground black pepper
Preheat the oven to 400 degrees F. Using a vegetable peeler, peel each carrot and chop the ends off. Next, chop each carrot into ¼ inch slices. I chop two carrots at once and elongate my stroke so I get a slice with a larger surface area. Next, melt the coconut oil in the microwave for 30 seconds. Add the carrot slices, coconut oil, and spices to a large mixing bowl. Using a large spoon, toss everything together well.
Carefully dump the carrots onto a large baking sheet. Bake for 10 minutes and then stir the carrots and bake for an additional 10 minutes. Lastly, turn the oven to broil on high (or 500 degrees F) and bake for an additional 4 minutes to crisp the carrots.