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Ingredients
- 6 Large carrots evenly sliced into fry-size pieces
- 2 Tbsp Naked coconuts oil melted
- 2 Tsp Fresh thyme or 1 Tsp dried
- 1/4 Tsp salt
- 1/4 Tsp Pepper
Ingredients
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Instructions
- Preheat oven to 350°F. Spread parchment paper over one baking sheet.
- Wash and peel carrots. Cut into quarters, lengthwise, and cut into fry-size pieces. Make sure all the pieces are evenly sliced. If the carrots are cold from being in the fridge, soak them in warm water in a large bowl. Set aside.
- In a small dish, melt the coconut oil in the microwave until completely liquid.
- Drain the carrots completely (if they were soaked). Soaking the carrots in warm water will prevent the coconut oil from solidifying upon contact with the carrots.
- Add the thyme, salt, and pepper to the coconut oil, making a “marinade”. Adjust the amount of salt and pepper according to your own preference. Pour the marinade over the carrots.
- Lay out the carrots on a baking sheet, spaced out evenly. Pour any excess marinade over the carrots.
- Bake for 10 minutes. Remove from oven, turn all the carrots over, and bake for another 10 minutes. Then, turn the oven to the “Broil” setting and cook for 3 minutes. Cooking time may vary depending on the size of the carrot pieces. Carrots should be soft and browned around the edges.
- Plate and serve immediately for health-packed goodness!
