Gingered Carrots

Gingered Carrots

Gingered Carrots


Prep time5 minutes
Gingered Carrots


These gingered carrots make a great fall side dish. The ginger, cumin and garlic helps promote good digestion while the honey adds just a the right amount of sweetness.


1lbcarrots (cut into thin sticks or round slices )
5tcoconut oil
2Tfresh ginger root (peeled and thinly grated (about 2 inches))
1 1⁄2tground cumin
1tbasil (chopped)
1pnsea salt


  1. Preheat your oven at 375 F.
  2. Peel your carrots and cut them in long think sticks or slice them into circles.
  3. In a bowl, mix the coconut oil, garlic cloves, ginger root, cumin, honey and sea salt. Coat the carrots with this sauce.
  4. Spread the carrots in an oven dish or baking sheet, and place them in the oven for about 30 minutes or more, depending on their size. I like when they stay a little firm and crunchy, but it is a matter of taste.
  5. Sprinkly the basil on the carrots. Serve as a side dish.

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