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Instructions
- Preheat oven to 375
- Wash and slice carrots at an angle (please be careful!)
- Layer carrots on a sheet pan and brush them with coconut oil and sprinkle with pink Himalayan sea salt
- Roast carrots for 15-20 minutes and then flip and roast another 5-10.
- I personally like mine when they are browned and carmelized, not quite burnt but on the edge so watch them and try them out at different times.
- A trick I’ve found by accident is to turn off the oven and let them sit in there to crisp up but not get soggy.
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