This side dish goes with any cooked meat, seafood, or fish. If you are not on AIP, just top with walnuts and call it a dinner.
1 lb. carrots
2 T. extra virgin coconut oil
1 T. honey
1/2 of a lemon, zest and juice (at room temperature)
Place coconut oil on a sheet pan and pop in the oven. Preheat oven to 400 F. Once coconut oil is melted, remove pan from oven and place near your cutting board so that you can plop cut carrots directly onto pan.
I like to think about being efficient in the kitchen, because especially with AIP, I spend A LOT of time in the kitchen. With AIP all meals need to be created from scratch, so little time savers really add up.
Rinse carrots and begin cutting. Make each carrot about the same size so that they all cook at the same rate. Cut each carrot stick into fourths. Now you have four pieces. The bottom, skinny sections, can be cut in half while the upper, thicker portions can be cut into quarters. Place onto sheet pan as your accumulate cut carrots.
When all of the carrots are cut, sprinkle with sea salt, about 1/2 tsp. Toss in the coconut oil using your finger tips. Place in oven for 20 minutes. Stir carrots and place back into oven to cook another 5-10 minutes until carrots are soft.
In a large bowl, add honey, zest and juice of lemon. Stir until honey dissolves, this is easier with a room temperature lemon. Add carrots and toss to coat. Taste. Sprinkle with more sea salt if needed.