1 lb carrots
2 Tbsp BBF organic agave
2 Tbsp BBF Organic Virgin Coconut Oil
1 Tbsp cinnamon
1/2 tsp ground nutmeg
1/2 Cup gorgonzola
Dash salt and pepper
1. Preheat oven to 350°F. Peel carrots and cut into 3-inch pieces.
2. In a medium bowl, whisk together melted coconut oil, agave, cinnamon and fresh nutmeg. Toss carrots in the mixture, making sure the pieces are well coated. Spread in an even layer on a cookie sheet. Sprinkle with salt and pepper to taste.
3. Bake for 20-25 minutes, or until carrots are tender, stirring once. Top with feta crumbles and serve.
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