Sweet Cinnamon Roasted Carrots



12 Large Carrots*

3 Tablespoons Coconut Oil

2 Tablespoons Cinnamon


  1. Preheat oven to 400 degrees
  2. Chop carrots into  1/2 – 3/4 inch pieces
  3. In 9.5 inch glass pie pan, toss the carrots in melted coconut oil and cinnamon
  4. Roast 10 minutes then toss and roast an additional 10 minutes; until tender when poked with a fork
  5. ENJOY!

*To minimize prep time, purchase bagged baby carrots. Then you won’t have to chop the large carrots into smaller pieces.

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