Roasted Carrot Medley

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

2 tablespoons organic virgin coconut oil
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered raw almonds
2 cloves garlic, minced
salt and ground black pepper to taste
2 teaspoons raw honey
2 tablespoons unpasteurized apple cider vinegar
1/3 cup dried organic cranberries
1/2 cup crumbled raw feta cheese

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Warm virgin coconut oil in small saucepan over low heat. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the melted virgin coconut oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

4. Once cool, return the carrots to the mixing bowl, and drizzle with raw honey and vinegar; toss until coated. Add the cranberries and feta; toss again until evenly mixed. Serve Cool.

Recipe submitted by Jodi, Lehi, UT

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Published on April 1, 2011

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3 Comments

Zali October 22, 2011 at 8:59 pm - Reply

These were lovely.
I served them as a hot side dish, not cooled.  I did not have feta, I don’t think we missed it.
Suggestion:  If your family is not used to using vinegars (for example: dressing on salads, coleslaws, etc) then halve the Apple Cider Vinegar, or just use the ACV to taste.  Regardless, my kids loved this after the first few bites!

Jodi April 21, 2011 at 3:07 pm - Reply

If you have a local provider for raw goat milk, often times you can find one that will make raw cheeses as well.  You can use regular feta if needs be.  We simply eat as much raw food as possible.  Hope that helps!

sarahw April 3, 2011 at 7:44 pm - Reply

This looks good, but where would I find raw feta cheese?

Roasted Carrot Medley