"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Coconut Oil Roasted Carrots

pumpkin
Photo by: Sarah Britton.
  • 3-4 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
pumpkin
Photo by: Sarah Britton.

These simple roasted carrots make a great side to any main meal and will be a crowd pleaser for all.  

Servings: 3-4
Preparation: 10 mins
Cooking: 15 mins

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Ingredients

  • 10 large (or more if using smaller) carrots, scrubbed, not peeled.
  • zest of 2 oranges.
  • juice of 1 orange.
  • 2 tablespoons fresh ginger, minced.
  • 1 teaspoon granulated stevia.
  • 1 tablespoon coconut oil, melted.
  • 1 tablespoon sesame seeds.
  • pinch sea salt.

Directions

Preheat oven to 220ºC / 425°F. If using large carrots, slice in quarters lengthways.

Whisk zest, juice, ginger, stevia, oil and salt together into a marinade, add the carrots and toss to coat.

Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into oven. Roast for 15 minutes.


These simple roasted carrots make a great side to any main meal and will be a crowd pleaser for all.

Ingredients

  • 10 large (or more if using smaller) carrots, scrubbed, not peeled.
  • zest of 2 oranges.
  • juice of 1 orange.
  • 2 tablespoons fresh ginger, minced.
  • 1 teaspoon granulated stevia.
  • 1 tablespoon coconut oil, melted.
  • 1 tablespoon sesame seeds.
  • pinch sea salt.
Website
My New Roots

Directions

Preheat oven to 220ºC / 425°F. If using large carrots, slice in quarters lengthways.

Whisk zest, juice, ginger, stevia, oil and salt together into a marinade, add the carrots and toss to coat.

Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into oven. Roast for 15 minutes.