Coconut-Ginger Roasted Carrots
 
Prep time
Cook time
Total time
 
A healthy, paleo roasted carrot mash that will warm you up on the coldest of winter days. The addition of pumpkin and cinnamon will make you feel like it's Thanksgiving any day!
Dana:
Serves: 6-8 servings
Ingredients
  • 2 lbs baby carrots
  • ¼c coconut oil, divided
  • 1 tsp Penzey's Trinidad Seasoning (sub ¼ tsp each: salt, ginger, garlic, and cloves)
  • ½ cup canned pumpkin
  • 1 Tbsp fresh minced ginger
  • 1 tsp cinnamon
  • ½c coconut milk (light or regular)
  • ¼ tsp sea salt, plus more to taste
  • shredded coconut or coconut butter, for serving
Directions
  1. Preheat the oven to 400 F.
  2. Toss the carrots with 2 Tbsp coconut oil and 1 tsp Trinidad seasoning (or substitute spices). Spread evenly on a large baking sheet lined with parchment paper or a silpat (silicone baking sheet)
  3. Once the oven is ready, pop the carrots in and roast them for about 30-40 minutes (until soft and slightly browned).
  4. When the carrots are ready, take them out and add them to the food processor and pulse a few times.
  5. Add the pumpkin, coconut milk, ginger, cinnamon, coconut oil, and sea salt. Adjust to taste.
  6. Serve with shredded coconut or coconut butter on top. For breakfast leftovers, serve with ½ sliced banana on top!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/coconut-ginger-sweet-roasted-carrots/