8 medium carrots
1½ tbsp coconut oil, melted
½ tbsp maple syrup
5 sprigs fresh rosemary
- Sea salt
- Pinch of cayenne pepper
- Pre-heat the oven to 400°F or 205°C.
- Slice the carrots in half lengthways and place on a baking sheet.
- 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.
- Bake in the oven for 20 minutes, until carrots are tender, sizzling and bright in colour. Best enjoyed hot!