One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
1 bunch Chantenay carrots, trimmed and peeled
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
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt
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.