Thursday, February 9, 2012

Spicy Cocoa Roasted Carrots

Spicy Cocoa Roasted Carrots

Serves 2 (can easily be doubled or tripled)


1/2 pound carrots (I use the small 'bunch' variety; if using regular carrots, cut into 1 inch angular chunks)
1 Tablespoons olive oil 
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cinnamon
1/4 teaspoon (or more to taste) ancho chili powder
1/2 teaspoon (or more to taste) coarse sea salt


1. Wash and prep the carrots. Pat dry, and place in a large bowl.

2. Prepare the cocoa mixture by combining the dry ingredients into a small bowl. Mix together well.
Pout the oil over the carrots, being sure that the are evenly coated. Then add the cocoa mixture, tossing gently to distribute the cocoa evenly.

3. Spread the seasoned carrots onto a cookie sheet lined with parchment paper. (I used my cast iron pan)

4. Place in the oven and roast for about 20 min, or until tender and browned. Sprinkle with additional coarse sea salt to taste (and as a garnish).