Mulligatawny Carrots

• 2 tablespoons virgin coconut oil
• 2 to 2 1/4 pounds large carrots
• 1 teaspoon kosher salt
• 1 teaspoon sweet curry powder
• 1/2 teaspoon sugar
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 2 to 3 tablespoons chopped cilantro (or flat leaf parsley if you don't like cilantro)

1. Preheat oven to 350u0b0F with rack in center. Cover rimmed baking sheet with foil, and spray with a light layer of neutral flavored cooking spray. Place coconut oil in ramekin or other oven safe vessel, and allow to melt in the oven while prepping carrots.
2. Peel carrots, then cut into approximately 1-inch chunks. (I leave the thin bottom parts whole, and cut the fatter parts in half before I chunk them.) Transfer to a largish bowl. Add salt, curry, sugar, garam masala, cumin and ginger plus the melted coconut oil and toss to coat. As the coconut oil cools, it will start to clump, so do this fairly quickly. Pour the carrots onto the prepared baking sheet.
3. Bake for about 30 minutes, until the carrots can be easily pierced with a fork but retain some bite. Stir once after 15 minutes. Transfer to serving dish and sprinkle with cilantro or parsley. Serve warm or at room temperature.

virgin coconut oil, carrots, kosher salt, sweet curry, sugar, garam masala, ground cumin, ground ginger, cilantro

Taken from food52.com/recipes/9945-mulligatawny-carrots (may not work)