Maple Coconut Roasted Carrots

Ready for the easiest recipe ever?  Maple Coconut Carrots.  So delicious.  So easy.  So quick.  All you do is toss cut carrots in a dressing of maple syrup, Bragg’s aminos (soy sauce) and coconut oil.  Pop them in the oven for 30 minutes and you’re done!

I made these tonight for dinner.  My sister joined David and I (Irving is out of town), and I made the Messy Monster Macky-Oni for dinner (with the leftover sauce I froze a few weeks ago!).  I felt like we should have one more thing, and that it should be “safe.”  I didn’t want to freak my sister out too much with bright green pasta (and I added spirulina to it!).  I looked in my fridge and saw the bunch of carrots from my CSA box on top of my 10 pound bag of carrots from Costco.  So carrots it was.

Sweet carrots aren’t really a natural pairing with green kale macaroni, but I went for it.  Growing up, my mom would always pair wacky fruits with dinner—think fruit cocktail or sliced bananas as a side with spaghetti, so we’re used to it.  As a teenager I always thought it was kind of weird—why not a salad or something?  Now that I am in charge of feeding David I totally get it—I often give him the most crazy combo of fruits and veggies for meals.  I guess my mom was on to something—I mean, she did raise 5 kids!  Whatever works to get your kids to eat a balance of healthy foods (and is fast to prep) is good!

So we enjoyed roasted Maple Coconut Carrots with bright green macaroni, and it was delicious!  Pair these with any meal that needs an extra veggie.

Maple Coconut Carrots
12 carrots
1 T maple syrup
1 T Bragg’s aminos (or soy sauce)
½ T coconut oil
shredded coconut of sesame seeds for garnish

Preheat the oven to 350 degrees.

Peel and slice carrots—I went with a carrot stick shape.  Place on a jelly roll pan lined in parchment paper.  Pour maple syrup and Bragg’s over carrots and toss well.  For the coconut oil—take the lazy way out.  Dot the coconut oil (solid at room temperature) on top of the carrots.  Don’t worry about mixing it in.

Place the tray in the oven.  After a minute or two the oil will melt.  Pull the tray out and toss the carrots around and put them back in.  Toss carrots every 10 minutes or so to keep them well mixed with the coconut oil and marinade.  Remove when fork tender, about 30 minutes total.  Garnish with coconut or sesame seeds and enjoy!

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