Cinnamon Roasted Breakfast Carrots

I’m all about vegetables for breakfast if you didn’t already know. From cauliflower porridge to zucchini scones, I try my best incorporate vegetables into all meals of the day. It’s also not hot enough yet for me to crave a smoothie in the morning here, roasted vegetables and pasture-rasied eggs have been my jam recently.

At the Leucadia Farmer’s Market on Sunday I scored some beautiful (but tiny) organic purple carrots.

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This brought me back to when my mom and I grew carrots last summer and didn’t harvest them until October and they were still the size of baby carrots. Though these particular ones were tiny, their flavor profile is significant.

I find purple carrots to be less sweet than the orange variety, yet less bitter than the yellow variety. On a note about carrots, give Jo Robinson’s Eating on the Wild Side a read. The way you pick and prepare carrots is going to change drastically… at least it did for me.

Ingredients

  • 1 pound carrots, skin on
  • 2 teaspoons coconut oil
  • 2 teaspoons coconut sugar
  • 1 teaspoon ground cinnamon
  • generous pinch of salt
  • optional: cashew cream, local bee pollen, extra cinnamon

Method

Preheat oven to 375°F convection bake, or 400°F bake.

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Leave the skin on the carrots as they will roast better, but be sure to wash well.

Rub coconut oil onto the carrots, I do this just with my hands over the baking sheet. The heat of your hands will melt the coconut oil.

Sprinkle with coconut sugar, cinnamon, and salt. Bake for 35 – 40 minutes until tender and crisping.

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Serve here with cashew cream, extra cinnamon, and local bee pollen.

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