Roasted Carrots

Rivky Kleiman

Recipe By Rivky Kleiman

Cooking and Prep: 40 m
Serves: 8
No Allergens

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

Ingredients (7)

Carrots

6 large carrots, peeled and sliced in half lengthwise and widthwise
2 tablespoons coconut oil
1 teaspoon Haddar Kosher Salt

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Haddar Kosher Salt
3/4 teaspoon coarse Gefen Black Pepper

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Gefen Black Peppercorns Spice Grinder

Dressing

2 tablespoons Gefen Honey

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Gefen Pure Honey
1 tablespoon cider vinegar
1 tablespoon coconut oil

Start Cooking

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 Easy Baking 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.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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