Roasted Carrots

 

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

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

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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

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Start Cooking

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