Serves 4
If you find really big and thick carrots, this is a perfect way to cut and serve them. If not, this will work with whole baby carrots just as well. Carrots are one of our favorite vegetables; it’s a sweet root vegetable that is high in beta-carotene, a super-good-for-you antioxidant that’s great for your eyes and skin. We like to serve carrots with nutmeg because it’s a perfect complement! Cinnamon is delicious too.
Nutmeg is the seed of a tree that originally only grew on ten tiny islands in the middle of the ocean. It was rare and thought to be a very special seasoning. A few smart people put their heads together and figured out how to share nutmeg all over the world from its tiny home. We’re glad it’s not rare anymore!
INGREDIENTS
• 4 large, thick carrots, peeled and sliced into rounds (about 1 pound)
• 2 Tbsp coconut oil, liquefied
• 1 tsp salt
• ½ tsp nutmeg
INSTRUCTIONS AND HOW KIDS CAN HELP
1 Toss all ingredients until all carrots are coated.
2 Make sure the carrots are in a single layer (we sometimes need to use 2 pans).
3 Roast at 400 degrees for 30 minutes.
