Vanilla-Cumin Roasted Carrots

    This holiday season, save time—and your sanity!—with easy sides that will impress grown ups and can be served to eaters as young as 6-months.

    Earthy cumin and sweet carrots are a go-to combination. Enhanced by a dash of warm vanilla and honey, this side dish compliments any holiday meal.

    Serves 4


    •    1 lb carrots, washed and trimmed

    •    ¼ cup olive oil
    •    2 tbsp honey**

    •    1 tsp vanilla extract**

    •    1 ½ tsp cumin

    •    ¼ tsp salt

    •    parsley (optional)



    1. Preheat oven to 375 degrees.

    2. Place carrots on a baking sheet and toss with all other ingredients to coat thoroughly. (If cooking for young eaters, skip the salt in this step. Instead, separately salt older kid and adult portions before serving.) Bake for 30-35 minutes, until carrots brown in spots and are soft throughout.

    3. Garnish with parsley and serve!

    **NOTE: Children under 12 months should not eat honey. Substitute agave syrup instead.