Maple Spiced Roasted Carrots

A friend of mine always brings cinnamon roasted carrots to class and they're always so delish. I added my own spin to these with a little ginger and maple. This dish takes just a couple minutes to throw together and is always well enjoyed.

1 bunch of carrots, peeled and cut into thin rounds
3/4 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
2 tablespoons refined coconut oil
2 tablespoons maple syrup 

Preheat the oven to 375°F.

Prepare a baking sheet by spraying it with nonstick spray. Melt the coconut oil if it's not already liquid (in South Florida, it's usually always liquid at room temp). In a bowl toss the carrots in the spices, coconut oil, and maple. Spread on the prepared baking sheet and bake until the carrots are fork tender, roughly 20 minutes.

Recipe inspired by Olivia Gold

Roasted Carrots with Olive-Mint Dressing

 Roasted Carrots pictured in the middle

2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 pound carrots, peeled and cut into round discs
1 garlic clove, minced
2 tablespoons Kalamata olives, pitted and chopped
1 tablespoon capers
2 tablespoons fresh mint, chopped
2 tablespoons raw unsalted macadamia nuts, coarsely chopped

Roast the carrots in the oven in half the olive oil until al-dente at 350°F. Meanwhile mix the remaining ingredients together in a bowl. Once the carrots are out of the oven, toss the carrots in the mixture and serve.

Recipe adapted from Susie Middleton