Cinnamon Ginger Carrots

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These baked carrots are a delicious, easy side dish for lunch or dinner. I have not given measurements on this. It’s so simple and should be tailored to your flavor preference. If you love ginger add more ginger.  Next time I make these I’m going to get smaller carrots from the farmers market and make them whole for an extra beautiful presentation.

What you’ll need:

  • Carrots- I like to have two carrots per person
  • Coconut oil
  • Cinnamon
  • Nutmeg
  • Powdered ginger

Wash and cut your carrots into desired size and lightly coat with coconut oil.  If using organic carrots, leave the skin on for extra nutrients and flavor.  Stir your desired portions of spices together.  I typically use equal parts cinnamon and ginger with a few dashes of nutmeg, but everyone’s taste will differ. Sprinkle the spices onto carrots and mix together.  You can add a pinch of salt as well, but I find it unnecessary.

Bake at 350 for about 30 minutes or until carrots reach desired tenderness.

I’d love to know what you serve these with. Enjoy!

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2 responses

  1. I LOVE these carrots!!! I got it from your Facebook site and have made these several times already. Thanks for sharing and giving me a new idea on how to make vergetables yummy! I use fresh ginger, and grind the nutmeg and cinnamon fresh as well, and we usually just eat some bread with it – the focus here is on the veggies. I have also added zucchini and sweet onions to the carrots, which was also delicious!

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