Oven-Roasted Spiced Carrots

I made these for dinner tonight with Maple-Glazed Pork Chops and they were awesome!!  Super tender, flavorful and a little spicy too!  Yum!  My kids can't stand cooked carrots, so on nights when I make them, they eat raw carrots!  Hey, I pick my battles - at least they are eating them!

Enjoy!
Kirsten

PS: This recipe comes from the Feb./Mar. 2015 issue of Taste of Home magazine.

OVEN-ROASTED SPICED CARROTS

2 pounds medium carrots, cut into 2 inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

1)  Preheat oven to 400 degrees.  In a large bowl, toss carrots with oil.

2)  Mix seasonings; sprinkle over carrots and toss to coat.

3)  Arrange carrots in a single layer in a 15x10x1 inch baking pan coated with cooking spray  Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

NOTES:

~You could also use coconut oil.