Roasted Carrots with Cinnamon

INGREDIENTS (Servings ~4)

6 Medium Carrots

1 Tablespoon Olive Oil

1/4 teaspoon Cinnamon

INSTRUCTIONS

Preheat oven to 425 degrees

Wash, peel and cut carrots into pieces and place in large mixing bowl. Mix olive oil and cinnamon in a small bowl and drizzle over carrots. Mix well until all pieces are coated. Place carrots in a single layer on baking sheet. Roast for 25-30 mins, rotating carrots 1/2 way through to allow for even browning. Lightly salt to taste if desired.

Wash, peel and cut carrots into thirds. Proceed to cut each piece into halves, fourths or sixths depending on the thickness of the carrot. (Hint: Carrots cook down so I like to use 1.5 whole carrots per person)

Mix olive oil and cinnamon in a small bowl and drizzle over carrots. Mix well until all pieces are coated.

Place carrots in a single layer on baking sheet. Roast for 25-30 mins, rotating carrots 1/2 way through to allow for even browning. Lightly salt to taste if desired.