Cumin-Coconut Roasted Carrots

Summary

Yield	4 Servings

3 pounds

carrots (peeled and diced. Optional: Substitute carrots with kabocha squash)

3 tablespoons

Maika'i Coconut Butter (melted)

2 tablespoons

cumin seeds

8 cloves

garlic (minced)

3 tablespoons

fresh cilantro (chopped)

1 teaspoon

Salt

1⁄2 teaspoon

Black 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.