Cinnamon & Ginger Roasted Rainbow Carrots (AIP, Vegan, Low FODMAP, Nightshade Free)

Thanksgiving is coming up in America, which means holiday recipes! But this time of year can be stressful and many are burnt out by the end of the year, so easy holiday recipes means more time to enjoy family, friends, and the actual holidays themselves. This recipe is only four ingredients (okay five if you count the salt) and very simple to make.

I utilize ginger and cinnamon not only because they go fantastic with the sweetness from the carrots and are two of my favorite spices, but also for their health benefits. Check it out:

Did you know cinnamon is great for balancing blood sugar? The perfect spice to include on a day where you'll be eating a lot. It's also great for fighting infections and lowering inflammation.

I've talked about ginger quite a bit because it's my all time favorite, but it's also a great anti-inflammatory, fantastic for digestion, and has been shown to help balance blood sugar and cholesterol.

Utilizing these two spices during the holiday season is fantastic with all the heavy food this time of year!

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Cinnamon & Ginger Roasted Rainbow Carrots

This simple, easy side dish will make holiday or weeknight cooking easier! This recipe is only five ingredients, but packed with flavor, fiber, and gut healthy benefits.

Servings 4 people

Author Victoria Faling

Ingredients

• 2 lbs. rainbow carrots
• 2 tablespoon coconut oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon pink himalayan salt

Instructions

• Preheat the oven to 425F
• Line 2 baking sheets with parchment paper.
• Trim your carrots then cut in half lengthwise and lay in one even layer on the baking sheets.
• Toss carrots in oil to fully coat.
• Mix the ginger, cinnamon, and salt in a small bowl then sprinkle the carrots with the mixture.
• Roast for about 35-45 minutes, flipping half way, until the carrots are fork tender and just beginning to crisp.
• Serve warm as a perfect, easy holiday side dish!