12 Large Carrots*
3 Tablespoons Coconut Oil
2 Tablespoons Cinnamon
- Preheat oven to 400 degrees
- Chop carrots into 1/2 – 3/4 inch pieces
- In 9.5 inch glass pie pan, toss the carrots in melted coconut oil and cinnamon
- Roast 10 minutes then toss and roast an additional 10 minutes; until tender when poked with a fork
*To minimize prep time, purchase bagged baby carrots. Then you won’t have to chop the large carrots into smaller pieces.