I am not really a side dish gal. I prefer to spend the majority of my limited "free time" making tasty main entrees and typically revert to the quick and easy dinner salad and the occasional rice for a side dish. Well, I decided to get a little crazy a few weeks ago and experimented with a roasted carrot side dish.
I always have carrots on hand. My son likes them both raw and cooked and I use them frequently in bone broth, slow cooker dishes, stews, soups, and salads. I prefer to buy loose carrots (not the baby carrots) because they taste so much better - nice and earthy like a vegetable should. I peel and slice them when I get home from the store so they are easy to grab and use as needed. I added maple syrup and cinnamon to this dish to give it a fall feel. This recipe is so easy and would be a great side dish for Thanksgiving! Line the bottom of your roasting pan with parchment paper for easy clean-up. I like to keep things nice and simple around here!
With Zest & Zeal,
Maple Cinnamon Carrots - (gluten-free, paleo-friendly, no-refined sugar)
- 1 pound of carrots, peeled and cut into ~2-inch sticks
- 1/2 red onion, sliced
- 1 T coconut oil
- Himalayan salt
- 1 T pastured butter or ghee
- 1 T pure maple syrup
- Heat oven to 475 degrees.
- Place carrots, onion, oil, and salt in a roasting dish.
- Toss carrots and onions to thoroughly coat and spread in a single layer.
- Roast ~10 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat.
- Remove butter from the heat and stir in the maple syrup. Whisk mixture until smooth.
- Drizzle mixture over carrots, stirring to coat thoroughly.
- Continue roasting about 10 minutes longer, stirring occasionally, until carrots are browned and tender.
- Sprinkle with cinnamon and serve immediately, while still hot.
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