Roasted Carrot Medley

• 2 tbsp Coconut oil
• 2 lb Carrots, peeled and thinly sliced on the diagonal
• 1/2 cup Slivered, raw almonds
• 2 clove Garlics, minced
• 1 Salt and black pepper to taste
• 2 tsp Raw honey
• 2 tbsp Unpasturized apple cider vinegar
• 1/3 cup Dried organic cranberries
• 1/2 cup Crumbled, raw feta cheese

1. Preheat oven to 400F.
2. Warm coconut oil in small saucepan over low heat.
3. Combine the carrots, almonds and garlic in a mixing bowl.
4. Drizzle with the coconut oil, then season to taste with salt and pepper.
5. Spread onto an ungreased baking sheet.
6. Bake the carrots in oven until soft and the edges turn brown, about 30 minutes.
7. Remove and allow to cool to room temperature.
8. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated.
9. Add the cranberries and feta; toss again until evenly mixed.
10. Serve cold.

coconut oil, carrots, almonds, clove garlics, salt, honey, apple cider vinegar, cranberries, feta cheese

Taken from cookpad.com/us/recipes/330637-roasted-carrot-medley (may not work)