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, 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.
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?