SERVES 2 to 4

“The Incident” in my elementary school cafeteria left me cooked-carrot averse. (Think mean lunch lady, waterlogged carrots from a can, tepid milk, and force feeding.) But my mom introduced me to the sweet goodness of roasted carrots and saved the day. These carrots are tender, not mushy, with lovely brown bits and a flirty whisper of cumin that’s brightened with a ping of mint. Take that, lunch lady!


• 1 pound fresh carrots (about 10)
• 1/2 tablespoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons coconut oil
• 1/2 fresh lemon (optional)
• a few leaves of fresh parsley and mint, minced, for garnish (optional)


1. Preheat the oven to 400 F. Cover a large baking sheet with parchment paper.

2. Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4-inch wide. Toss them into a large bowl.

3. With a fork, mix the cumin, cinnamon, salt, and pepper in a small microwave-safe bowl. Add the coconut oil and microwave until melted, about 15–20 seconds.

4. Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Sing a verse of your favorite song so you don’t skimp on tossing time. Do a taste test and adjust the seasonings.

5. Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly browned. Remove it from the oven and squeeze the fresh lemon juice over the top. Sprinkle with the chopped herbs.