Roasted Maple Rosemary Carrots


  • 8 medium carrots
  •  tbsp coconut oil, melted
  • ½ tbsp maple syrup
  • 5 sprigs fresh rosemary
  • Sea salt
  • Pinch of cayenne pepper


  1. Pre-heat the oven to 400°F or 205°C.
  2. Slice the carrots in half lengthways and place on a baking sheet.
  3. Brush over melted coconut oil and maple syrup, and season to taste with salt and pepper. Place rosemary sprigs at equal intervals between the carrots.
  4. Bake in the oven for 20 minutes, until carrots are tender, sizzling and bright in colour. Best enjoyed hot!