Friday, February 15, 2013

Coconut-Citrus Roasted Carrots

Coconut-Citrus Roasted Carrots
Here's a rundown on how I made these cute lil itty bitty roasted carrots (you could use any sized carrots, just note that the cute factor will be affected).
Leaving some of the greens attached gives a fun crunch to the dish and their slight bitterness counters the sweetness of the carrots nicely. 

Take one bunch of washed carrots w/greens.  
Cut the greens off, leaving a few inches attached. (I like to save the greens for juice or pesto)
Toss carrots in a Tbsp or so of coconut oil (melt it if it's solidified), about a Tbsp of orange juice (or grapefruit), sea salt & fresh cracked pepper.
Roast at 375 for 30 mins or until they look like the picture & are tender (but not soft).

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