Cumin-Coconut Roasted Carrots
“This is a great way to start off your new year of meals. Deep, full flavor plus slow roasted veggies make for a dish that’s hearty – and healthy too!”
- Chef Rebekah DeCosta, Senior Chef de Cuisine
![]("https://r.turn.com/r/beacon?b2=iON-7tERly7ZLGUu4t2iQaYQeTJ-n8fsg913V8LMbaNOKCmfkCONkQ66E4b1BOsjj70dTpO-y9eMnF5rBjCGDA&cid=")
Ingredients
- 3 pound carrots(peeled and diced. Optional: Substitute carrots with kabocha squash)
- 3 tablespoon Maika'i Coconut Butter(melted)
- 2 tablespoon cumin seeds
- 8 clove garlic(minced)
- 3 tablespoon fresh cilantro(chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
YOUR OWN NOTES
