Honey-Lemon Carrots (AIP)

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 bunch of carrots

1 T. extra virgin coconut oil

sea salt

1 tsp. honey

1/4 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. Clean carrots and remove tops. Leave about one inch of green on the top because it makes the carrot look pretty. Once coconut oil is melted, remove pan from oven and place prepared carrots on pan. Toss carrots in the oil to coat.

Sprinkle with a big pinch of sea salt.

Put carrots in the oven for 18-20 minutes. Shake pan to jostle carrots enough to make sure they do not burn on one side. Place pan back into oven to cook another 5-10 minutes until carrots are soft.

Place carrots on a plate and drizzle with honey. Zest lemon directly over carrots and give a good squeeze of lemon juice.