- 1 bushel small carrots peeled & cut into batons (8-10 carrots)
- 3 tablespoons olive oil
- 3 cloves garlic finely chopped
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
Preheat oven to 425 degrees. Cut off rough carrot ends and peel. Reserve 1 tablespoon of finely chopped carrot leaf tops.
Mix chopped carrot tops with chopped garlic. Split portion in half.
On a large baking sheet, toss carrot sticks with olive oil, half of the chopped garlic and carrot tops, sea salt, cayenne and cinnamon.
Arrange carrot sticks in a single layer, rounded side down first. Roast carrots on the top shelf of the oven for 5 minutes. Then flip over to the flat side down and roast for another 5 minutes.
Remove carrots from oven and toss remaining chopped garlic and carrot tops over the top. Season with additional sea salt if needed. Serve warm.
Calories: 390kcal | Carbohydrates: 4g | Protein: 1g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 2329mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
*Nutrition information is a rough estimate.
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