Routine Roasted Carrots

Routine Roasted Carrots

We eat nutrient-dense vegetables with most of our meals, so we like to have easy recipes that make a lot of veggies. We make these carrots often, so I call them our “routine” roasted carrots. I just throw everything in the pan and mix it up after the coconut oil melts in the oven.

The healthy cooking fat and insulin-sensitizing cinnamon make this a legit side.


  • 2 pounds carrots
  • 2 tablespoons coconut oil
  • 2 teaspoons cinnamon
  • 1 teaspoon each sea salt and pepper


  1. Preheat oven to 350 F
  2. Wash carrots and cut into slices or sticks
  3. Throw carrots into a heavy-duty oven-safe dish
  4. Top with coconut oil, cinnamon, salt, and pepper
  5. Bake for 20 minutes, then mix to evenly coat all the carrots with the coconut oil and spices
  6. Continue to bake until carrots are caramelized to your liking (mine take about 1 hour)
Carrots in a pan before cooking Carrots on a plate after cooking
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