Roasted Coconut Carrots

• 1 1/2 pounds medium carrots
• Salt and pepper
• 2 tablespoons coconut oil, melted
• 1 jalapeno, finely chopped (seeds removed if desired)
• 2 tablespoons chopped mint
• 1 cup roughly chopped cilantro leaves and tender stems
• 1 lime, halved, plus lime wedges for garnish

1. Heat oven to 400 degrees.
2. Peel carrots and cut into 2-inch batons.
3. Season well with salt and pepper and drizzle with coconut oil.
4. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes.
5. (Carrots may be roasted in advance and reheated if desired.)
6. Transfer hot carrots to a serving dish.
7. Add jalapeno and mint and toss to distribute.
8. Sprinkle with cilantro and squeeze lime juice over everything.
9. Garnish with lime wedges.

carrots, salt, coconut oil, mint, cilantro, lime

Taken from cooking.nytimes.com/recipes/1017309 (may not work)