Roasted Carrots

 

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• Cooking and Prep: 40 m
• Serves: 8
• No Allergens

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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