Basic Roasted Carrots
My sister, Blair Horton of Holistic Rendezvous, made these for me while she was staying at my house, and I was floored by how delicious and easy they were to make. I'm all about EASY recipes, especially now that I'm a mom, and I really can't get enough of these carrots to eat as a side dish or on top of salads. My son also loves this recipe so it's another great way to get more veggies into kids' little bodies while also giving them the good fats from the coconut oil. Once you have them as a staple in your fridge you won't be able to live without them.
Author: Holistic Rendezvous
- 1 bag of old fashioned carrots (not baby carrots)
- coconut oil
- Pre-heat oven to 400.
- Scrub and rinse carrots.
- Dry them off.
- Slice carrots into ¼-1/2 inch pieces.
- Place in a baking dish.
- Add a spoon full of coconut oil and toss with your hands making sure all carrots are coated with the oil. No need to melt the oil first. It melts in your hands once you spread it around.
- Roast for 30-40 minutes or until they are soft stirring halfway in between.