Happy Tasty Tuesdays Rambles of a SAHM readers! It's Laura from Food Snob St. Louis with another great, healthy recipe for you.
It's officially fall now, and I've got a recipe full of orange . . . and it isn't pumpkin. It's carrots!
I love carrots, and I always have. I know they are not the most exciting or trendy vegetable, but I can always eat carrots. Shredded carrots, raw carrots, boiled carrots, purple carrots, and most definitely roasted carrots.
Carrots are also a fairly inexpensive vegetable to purchase. A huge 2 pound bag of organic carrots will probably set you back about $3.
I don't know know too many other organic veggies that can boast being that inexpensive.
I know the baby carrots are cute and convenient, but did you know they really are just normal carrots, peeled and cut up? I say, skip the baby carrots and just get a bag of normal, large, unpeeled carrots. You will save money, and truthfully, it doesn't take more than 10 minutes to clean and cut them up into baby-sized pieces.
This past week, I had a large bag of carrots that needed to be eaten. I was roasting a bunch of vegetables (thanks in part to the wisdom from Everlasting Meal) and decided to roast these as well.
Rather than olive oil and fresh herbs, which is my go-to for veggie roasting, I tossed these with coconut oil, cumin and salt. Cumin is one of my go-to spices. I love it on carrots, chicken, pork and potatoes (especially sweet potatoes) I think the coconut oil pairs better with cumin than olive oil and gives the veggies a more exotic taste to them.
People often ask what to do with coconut oil. This Spectrum brand is my favorite coconut oil. I use it in baked goods, just like any other oil, roasting veggies or sweet potato chunks, adding some flavor and staying power to smoothies, and I've used it for frying plantains. Even if you don't like coconut, the flavor isn't so overwhelming that you wouldn't like using it in your cooking. Coconut oil will get hard at cooler temps, so just be sure you melt it back to liquid form before using it.
Head on over to Food Snob St. Louis today to get the entire recipe!
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