Last night I was browsing in the produce section and spotted fresh carrots with the greens still attached, I LOVE those. Last Christmas we roasted them with duck fat and they were fantastic!! I didn't have any duck fat, but I wanted those carrots. I even felt special carrying them out of the grocery store with the greens peaking up over the top of my bag.
I decided to roast them with coconut oil, and used a version of this recipe from
Nutmeg Nanny. I skipped the dill and "eyeballed" the oil.
Here are some pictures of my adventure.
 |
| Love the greens on the carrots! |
 |
| Ready for prep work. |
 |
| Here they are! Peeled, trimmed and roasted at 425 with coconut oil, salt and pepper. YUM! |
 |
| Paired the carrots with a Malbec (our house favorite!) Flank Steak and Spaghetti Squash |
|
|
|
It was a successful meal, and the kids LOVED the carrots.
