Vegan Ginger Cumin Carrots
Vegan ginger cumin carrots are roasted in the oven until caramelized, sweet, spiced and destined to be new THE STAR of your dinner!
- 1.5 pounds carrots
whole baby carrots with the stems (peeled and if large cut lengthwise in half to cook faster)
- 1.5 tbsp coconut oil (melted if consolidated)
- 1 tsp cumin
- 1 inch ginger
knob fresh grated (can also use 1/2 teaspoon dried ground)
- salt and pepper
- 3 cloves garlic
with skin still on ( or can add 1/4 teaspoon ground dried garlic powder)
- 1 tbsp cilantro (coriander) - Optional to garnish chopped finely or parsley, if you prefer
Preheat oven to 400 degrees F (204 degrees C)
Place your peeled whole baby carrots on the baking sheet (note that the diameter of my carrots were only about 1/2 inch or less so if you have large carrots then cut them in 1/2 or even 1/4 them lengthwise so that they cook faster for you) You can also use the pre cut and peeled baby carrots that are ready to eat at your grocery store. (You may have to adjust your cooking depending on how large in diameter your carrots are)
Add the coconut oil, cumin, ginger, salt and pepper on to your carrots and toss and rub carrots to make sure that you have all of your seasoning evenly distributed.
Add three whole garlic cloves on the baking sheet unpeeled ( or if you do not have fresh garlic then just add a sprinkle of garlic powder on your carrot before baking in the oven.
Roast your carrots uncovered for about 20 minutes or until fork tender. If your carrots are larger in diameter then you may have to roast for longer until fork tender.
Squeeze the soft caramelized garlic out of the peeling and toss gently in the roasted carrots. Garnish with a little chopped cilantro and enjoy.
Serving: 1g | Calories: 122kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 119mg | Potassium: 562mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28416IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg