fbpx

Recipe by Rivky Kleiman

Roasted Carrots

Roasted Carrots add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Roasted carrots as you’ve never tasted before. Simply divine.

Ingredients

Carrots

  • 6 large carrots, peeled and sliced in half lengthwise and widthwise

  • 2 tablespoons coconut oil

  • 1 teaspoon Haddar Kosher Salt

Dressing

  • 1 tablespoon coconut oil

Directions

For the Carrots

1.

Preheat oven to 425°F (220°C).

2.

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.

3.

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.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Roasted Carrots

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments