January 28, 2015

Cinnamon Spiced Crispy Carrots

Inspiration for today’s recipe came from an awesome vegetarian cookbook I found at the library last weekend. The Forest Feast features 100 vegetable-based recipes, all requiring four ingredients or less. They’re all very simple and require very few steps. I like this approach a lot, as the protein portion of a meal often requires much more time and effort. By the time I get to side dishes, I want something a bit easier.

In addition to recipes, the cookbook is full of gorgeous food photography, making it a great coffee table item. I also love that the author, Erin Gleeson, grew up on an apple orchard in California but moved to New York to fulfill her dreams of becoming a photographer. She later started her blog, The Forest Feast, which led to this book. Have a look at it — visually speaking it reminds me of an Anthro store. 🙂

cinnamon spiced crispy carrots a forest feast

Cinnamon Spiced Crispy Carrots, adapted from The Forest Feast

  • 4 large carrots
  • 2 tbsp. coconut oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground nutmeg

Use a peeler to make large ribbons from carrots. Add carrots to a bowl, and mix with coconut oil, cinnamon, salt, ginger, and nutmeg. Bake for 30 minutes at 325* or until edges are crispy.

cinnamon spiced crispy carrots a forest feast

I ended up topping mine with some toasted almonds for extra crunch. Just FYI, the original recipe calls for olive oil and curry powder, where I used coconut oil and the other spices. I think both ways would be great. Other spice combos you could do:

  • cumin, garlic powder, cayenne
  • brown sugar, cinnamon
  • thyme, lemon
  • mustard, cumin, coriander

Which flavor combo would you like best? What spices do you usually roast carrots with?

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  • itzyskitchen

    mmmmmmmm. I love carrots. I usually just roast them up plain with a little oil! I definitely need to step up my spice game. This looks awesome!! Hope Whole30 is going well!!

    • so far, so good! just a little feisty feeling this afternoon, haha!

  • amelia

    Yum!! I’m boring and usually just roast with salt and pepper. I do love to dip roasted carrots (cold) in mustard though. It has to be the expensive dijon style though. I’m a food snob like that.

  • I’ve had that book, The Forest Feast, on my wishlist for a while now. It just looks gorgeous and lovely! I follow the instagram from the author for that book. And these remind me of my carrot fries I make all the time: just roasted carrot sticks in the oven tossed in olive or coconut oil and sea salt.

    • it really is gorgeous. ooh good call to follow her on insta.

  • I love recipes that don’t require a lot of ingredients. This looks delicious, too! One of the things I missed most during Whole30 was crunchy foods – weird, but there aren’t many compliant things with a crispy/crunchy texture.

    • i’m SO glad you said that. i thought it was just me. my roommate was eating cinnamon pita chips and her crunching noise made me want to cry. i didn’t even want the chips, i just wanted to bite!

  • Emailed this to my mom, sister, and pinned it for myself! I have a silly question. So, I do have coconut oil but I’m a novice. Since it’s solid, do you melt it to measure it out? Or just add it in as a solid?

    • ah, i actually almost wrote what i did so not a silly question at all! wish i had! but anyway, i just rubbed it between my hands a little then rubbed all over the carrots. 🙂

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