Roasted Rainbow Carrots Two Ways: Sweet + Savory

Ingredients

1 bunch Rainbow Carrots, cleaned and peeled

Savory Version

1 tablespoon melted Ghee or Butter

a few pinches Garlic Sea Salt

cracked Black Pepper

fresh chopped Herbs such as Marjoram, Rosemary, Thyme, Organo

more melted Ghee for finishing

Sweet Version

1 tablespoon melted unrefined Coconut OIl

1 tablespoon pure Maple Syrup (I like the darker grade B)

a few pinches ground Cinnamon

a few pinches fine Sea Salt 

 

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare 2 cookie sheets with parchment paper or Silpat liners. Divide the carrots into two bunches. For the savory ones: toss with melted ghee. Put on a cookie sheet. For the sweet ones: combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.

Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft.

Brush the savory ones with some melted ghee and chopped fresh herbs to finish. 

 

Recipes found at: http://www.familyfreshcooking.com/2012/04/02/roasted-rainbow-carrots-two-ways-sweet-savory-recipe/