These are so easy and so good.
Ingredients:
Enough carrots to fill a 9x13 pan when cup up. (I use about 5 large)
1 Tablespoon fresh rosemary, minced
2-3 tablespoons coconut oil
Salt to taste
Method:
Melt coconut oil in a 9x13 pan. I use a glass one lined with parchment paper.
Cut carrots into narrow, thin sticks.
Mince rosemary.
Toss carrots and rosemary with the coconut oil and salt to taste.
Bake for about 1 1/2 hours at 350*
They should be almost carmelizing. Dark edges and kind of sticky.
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