We are headed on our first family vacation in just a few days. B’s parents are, ever so kindly, flying us down to Arizona to spend some time in that good ol’ desert heat. At least, I hear it’s really good. I’m excited to find out what this mysterious “dry heat” is really like. We started packing today just so we could do something that made it feel a little closer. I’m running Grandma’s Half Marathon the day before we go so I’m experiencing a lot of anticipation about the next few days! I have a feeling I might crash a little bit once we hit those poolside lounge chairs.
I’m trying to eat through all the perishable food we have around the house before we go. I discovered we have a lot of carrots around. Thankfully, I love carrots. I think they are a very underrated side dish. They are an inexpensive organic vegetable and they’re totally versatile. You can put so many different spices on them to make them go with different food: Italian spices, Indian spices, Cajun, you name it. These carrots have just a touch of spice to them so they can be a side dish to pretty much anything. They are so delicious with the almonds mixed in for a nice little crunch and added flavor.
Savory Almond Carrots
25 min, side dish for 4-5
5 large carrots, sliced lengthwise once or twice
1/2 c almonds, chopped coarsely
1 1/2 T coconut oil
1/4 t salt
1/4 t ginger powder
1/8 t cumin
- Heat oven to 400 F
- Place carrots in 9x13 pan.
- Sprinkle almonds evenly over the carrots.
- Sprinkle the coconut oil over the carrots and almonds
- Sprinkle all the spices onto the carrots and almonds.
- Bake for 15 minutes, or carrots are desired softness for you. I like mine a little crunchier so I don’t bake them very long.