For the Carrots
Preheat oven to 425°F (220°C).
Drizzle carrots with coconut oil, salt, and black pepper, and toss together to combine. Spread on a Gefen Parchment Paper-lined baking pan. Bake for 25 minutes, tossing every 10 minutes.
In a small bowl, combine honey, cider vinegar, and coconut oil for the dressing. Drizzle over the carrots and toss. Bake for a final five minutes.
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Isn’t coconut oil solid? How do you drizzle-is it supposed to be melted first? Can another oil be substituted or is it necessary for flavor?
You can melt it and then it becomes like regular oil of you could use any type of oil, unless you specifically want a coconutty flavor then you'd used non-refined.