Recipe number 3 in my 5 straight days of new Whole Life Compliant recipes for ya! I think tomorrow might have to be an ice cream or muffin or something, don’t you? Hmm…We’ll see.

I am really into carrots. For the past month or so, they have been my favorite veg to make with just about everything. How did my love affair begin? It’s quite simple, actually. I was driving home from one of my weekly Tuesday meetings at River Horse Brewery, and decided to take a back road. It’s true what they say about taking the road less traveled by. I happened to pass a sign for an organic farm. That farm happened to have a market.  That market happened to be open from 1-6 on Tuesdays. It happened to be 3pm. What luck! I turned in and there among the pelters of fresh veggies were these stunning bundles of carrots of all different colors. Yellow, orange, purple. I couldn’t not buy them. As the day went on and my ride home lengthened, I started to feel not so great. Clammy, headache, a little nauseous. Which was odd, I haven’t felt not awesome without it being the result of a hangover in a LONG time. I got home and decided that I didn’t have the energy to think of a recipe, and just threw what I thought might be OK in the cast iron, then in the oven. Turns out it was the simplest, most amazing vegetable dish I’ve had. I felt almost instantly better. It’s truly remarkable what some quality veg and good fats can do for the soul. So here’s my insanely simple carrot side that you can get going to have with any meal.

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I don’t peel the carrots when I buy super fresh organic ones. I just give em a rinse and a wipe, and cut them into halves if need be. Sometimes they’re tiny enough that you can go ahead and leave them whole.


Cumin Roasted Carrots

Bundle of whole carrots – unpeeled!!
1 tbsp coconut oil or beef tallow
1 tbsp butter
1 tsp cumin
1/2 tsp paprika
Few springs of thyme (if you like)
salt and pepper to taste

Preheat oven to 400 F

1. Heat your (ideally cast-iron) oven-safe skillet over medium-high heat and get your coconut oil or tallow nice and hot.

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2. Add in the carrots, cumin, paprika, salt and pepper. Coat the carrots in all that fat and spice goodness, then let them sit for a few minutes before turing. You want every side to get a little caramelized and blistered. It’ll take ten min or so.

3. Toss in the butter and thyme. Throw the whole thing into the oven while you prepare the rest of the meal.  If you’re still cooking after 10 min, turn the oven off.
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