24-Karat Gold Carrots
(Recipe by Lauren McGrath)

Ingredients (makes 4-6 servings)

24 small carrots, tops
removed, cleaned and dried
¼ cup coconut oil
1 Tbls sea salt
¼ cup raw honey
2 teaspoons turmeric powder
½ inch grated fresh ginger
(or 1 tbsp. ginger powder)
Juice of 1 lemon


Clean and dry carrots, remove tops and set aside. Melt oil in microwave or put glass jar of oil in a bowl of hot water to soften. In a small bowl, mix oil and sea salt. Rub carrots with salt and oil mix. Put rubbed carrots onto parchment lined baking sheets and roast in a 400 degree oven for 25-40 minutes until tender and just starting to brown. While carrots are roasting, make the sauce. Combine honey, turmeric, ginger and lemon juice in a mason jar in a mason jar or bowl. Stir or shake to combine. When carrots are done roasting, remove from oven and transfer to a side dish. Spoon sauce over hot carrots. Season with additional sea salt if needed. Serve warm or at room temperature. Enjoy!