Roasted Carrots Two Ways

One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Ingredients:
1 bunch carrots, trimmed and peeled

Savory version:
1 tablespoon butter, melted
A few pinches garlic sea salt or Maldon flake salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, oregano or parsley

Sweet version:
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt

Method:
1. Preheat the oven to 375° with the racks in the middle. Prepare one cookie sheet with parchment paper.

2. For the savory version, toss with melted butter and place on a cookie sheet. For the sweet version, combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.

3. Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft. Brush the savory carrots with additional melted butter and chopped fresh herbs to finish.

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