Cumin-Coconut Roasted Carrots
3 poundscarrots (peeled and diced. Optional: Substitute carrots with kabocha squash)
3 tablespoonsMaika'i Coconut Butter (melted)
2 tablespoonscumin seeds
8 clovesgarlic (minced)
3 tablespoonsfresh cilantro (chopped)
1⁄2 teaspoonBlack Pepper
- Preheat oven to 400F.
- In a large mixing bowl, combine carrots, melted coconut butter, cumin, salt, pepper and garlic. Toss well to combine.
- Transfer the carrot mixture to a lined baking sheet and arrange in one layer. Bake for 30 to 35 minutes or until tender, giving it a light stir halfway through cooking.
- Before serving, sprinkle with cilantro.