Roasted Carrots + Toasted Coconut Gremolata

• Carrots
• 6 medium carrots
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1/2 teaspoon salt
• Toasted Coconut Gremolata
• 1/2 cup unsweetened coconut chips
• 2 tablespoons chives - finely chopped
• 1/4 cup cilantro - finely chopped
• 1 1/2 teaspoons lemon zest
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt

1. Preheat your oven to 425u0b0F. Wash and dry the carrots, then slice them in half if they're on the larger side. Line a baking sheet with foil and toss the carrots, olive oil, honey, and salt together. Roast in the oven for 20-25 minutes, flipping halfway through.
2. While the carrots are roasting, heat a small pan over medium heat. Add the coconut chips and shake occasionally until they start to brown at the edges, about 3 minutes. Place in a bowl to let cool completely.
3. In the meantime, chop the herbs and zest the lemon. Add to the bowl with the coconut along with the red pepper flakes and salt, then mix everything together with your hands.
4. Sprinkle the coconut gremolata over the carrots and boom - you're basically a chef.

carrots, carrots, olive oil, honey, salt, coconut gremolata, unsweetened coconut chips, chives, cilantro, lemon zest, red pepper, salt

Taken from food52.com/recipes/75805-roasted-carrots-toasted-coconut-gremolata (may not work)