Spiced roast carrots

Spiced roast carrots (Paleo, AIP, low FODMAP)

The first time I made these I surprised myself with how tasty they were. Roasting the carrots allows them to caramelise and emphasises their natural sweetness. Combine this sweetness with the sharp tang of lemon and spice of ginger and you have the perfect accompaniment to my lamb koftas. Alternatively spice things up a bit by serving with your Sunday roast! No one likes boiled carrots anyway.

Serves 2

Ingredients:

500 grams washed carrots, skin on and cut into batons. Rich in Vitamin A and beta carotene
One generous handful of chopped fresh parsley. Rich in vitamin A, K, C and iron.
One tablespoon of extra virgin olive oil
One tablespoon of coconut oil
The juice of half a lemon
One tablespoon of ground ginger. Ginger soothes and calms digestive complaints, is rich in magnesium, potassium and copper and is a potent anti-inflammatory.
Pinch of sea salt

Method:

Heat your oven to 200 degrees - 180 for fan assisted.

Spread the carrot batons across a baking tray, sprinkle with salt and add both the coconut and olive oil. Roast these for an hour, turning periodically to ensure they are evenly coated in the oil. You want the carrots to be soft and starting to caramelise around the edges.

Remove from the oven and transfer to a serving bowl. Add your chopped parsley to the bowl and sprinkle over the ground ginger. Squeeze the lemon juice over the carrots, parsley and ginger and toss to combine.