Ingredients

• 3 to 4 bunches of rainbow carrots, leave 1 inch of greens (about 4 lbs of carrots)
• 1 Tbsp solid cooking fat, melted (solid coconut oil is my go-to)
• 1 tsp honey, melted
• 1/2 tsp sea salt
• fresh grated ginger, about 2 inch knob (or 1/2 tsp of ginger powder)

Directions

1. Preheat oven to 425° F. 
2. Peel skin from the knob of ginger and grate against a microplane.
3. Trim greens off carrots until about 1 inch left on top. 
4. Combine the whole carrots with the cooking fat, honey, salt, and ginger and toss to coat evenly. 
5. Place in a large roasting dish, or baking sheet lined with parchment paper, and cook for about 45 minutes or until fork-tender and lightly caramelized.
6. Serve warm alone or as a side dish.