Do you guys know The Toasted Pine Nut? If not, you should! She’s an amazing food blogger with tons of innovative, delicious and mostly healthy, low-carb recipes! I had the pleasure of swimming with her for a year in college (she was a senior when I was a freshman) and we have recently reconnected via the blogging universe 🙂 

The Toasted Pine Nut, is always roasting her veggies in coconut oil. So I decided to give it a whirl with these carrots! I have been baking with coconut oil for a while now, but this was my first time trying it out on veggies! And of course, it did not disappoint! I’m not going to lie I don’t love the smell of roasting coconut oil, but it almost seemed to act as a flavor seal on the carrots and they tasted delicious. The health benefits of coconut oil are endless, so it is fantastic that it is so versatile. 

You could stop there because the roasted carrots are delicious on their own and the colors make for a beautiful presentation. But why stop there?! The Toasted Pinenut drizzled her carrots with tahini and sprinkled them with pine nuts (how fitting, right?) click here for her recipe.

(photo by The Toasted Pine Nut) 

I decided to go with a honey-ginger glaze and goat cheese! 

Wash and peel your carrots. Brush with melted coconut oil. Roast in the oven at 400 degrees for 35 minutes. 

Brush with honey-ginger glaze, top with goat cheese and sprinkle with parsley. 

 We have had these carrots twice in the past week. They are quickly becoming our favorite summer time side dish 🙂 

with turkey burgers…

and with salmon!

I hope you’ll try them out for yourself and start following The Toasted Pine Nut, your stomach will thank you! You can follow her on Instagram here! (Warning: She posts the most beautiful food pictures multiple times a day –  food envy is inevitable)