Best darn roasted carrots!

I've never been much for cooked carrots. Give me raw ones with peanut butter, or hummus, or bleu cheese, or just plain and I'm good to go.

With the current supply chain disruptions I recently resorted to buying a 3 pound bag of whole carrots. . . which led me to resorting to cooking some of them, since there were so many!

I am not a foodie blogger and I don't measure when I cook, I just wing it. But since I wanted to share this dish with you, the last time I made these, I paid more attention to ingredient quantities. Well, roughly. Use your senses to figure out what will be best for you.

1 tablespoon unrefined coconut oil*
3-5 large carrots (I peel mine, if you don't, that's cool)
1 teaspoon turmeric powder
1/2 teaspoon Chinese five spice **
salt to taste, or not
* unrefined coconut oil tastes like coconut oil. Refined doesn't, so it's bland and works with recipes when you don't want to impart coconut flavor.) You could use any oil to your liking in this dish, but I think the taste of the coconut oil is essential to this recipe if you want it to be freaking awesome!
** Chinese five spice can be found at Asian food markets, Asian food section of well-stocked grocery stores, and health food stores. I found mine at New Seasons Market back when we lived in Portland. Now that I live in Asheville I may have to resort to buying my next jar online. Sigh.

Let's get cookin'! 
  • turn your oven to 400* 
    Please note, I'm not saying to preheat, just turn it on and as you prep the carrots the oven heats up. Preheating in my eyes is sometimes a waste of energy. Depends on what you're making. This obviously doesn't apply to baking. Which is why I seldom bake. Baking is a science and cooking is an art. ha!
  • in a skillet (I pretty much use cast iron for all my cooking) heat your oil
  • toss in your carrots, stir to coat with the oil
  • sprinkle the turmeric and Chinese five spice over the carrots and stir them around to coat well
  • do the same with salt, if you choose
  • shove that pan in the oven and cook for about 15-20 minutes or until to the softness of your liking
  • you may want to give them a toss and flip half way through
I love these carrots!!! Since I came up with this dish, I've been making them multiple times a week, I'm surprised I don't look a bit orange by now. Thank god I don't! 

Anyhoo, I just wanted to share with you. I made these for our holiday dinner when our chef-friend visited and he thought they were amazing as well. He said he was gonna steal the idea and say he came up with it first. Ha! If you make these carrots let me know what you think. 

UPDATE: summer is rolling in here in the northern hemisphere. If you're like me and try to avoid turning on the oven on hot days, you could throw these --in a cast iron skillet-- on your grill. I've also stir fried them with a bit of water thrown in on the stove top. They cook up quickly either way. 


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