Cinnamon Spiced Carrots

Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday.  I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home!  I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots.  The carrots were super easy to do, and I would enjoy them all winter long!

Cinnamon Spiced Carrots

Pieces:

1. 8 carrots, peeled and diced into quarter inch rounds
2. 4 parsnips, peeled and diced into quarter inch rounds
3. 2 tbsp. olive oil
4. 2 tbsp. cinnamon
5. 1 tbsp. nutmeg
6. 2 tbsp. honey

Process:

1. Peel and cut the carrots and parsnips.
2. In a large bowl, combine  the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
3. Toss the ingredients with your fingers a few times to combine.
4. In a roasting pan, pour the carrot mixture.
5. Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
6. Serve hot!

Happy Allergy Free Eating!