Roasted baby carrots with fruity lemon oil recipe

Ingredients

• 600 g baby carrots
• 3 tbsp coconut oil
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1½ tsp baharat spice mixture

• 8 tbsp chopped parsley

1. Blanch the carrots for 5 minutes, then drain and refresh under cold running water.
2. Melt the coconut oil and mix with the lemon zest, lemon juice, salt and spices. Add the carrots and marinate for 1 hour in the refrigerator.
3. Cook the carrots over direct heat for 2 minutes each side. Then put them over indirect heat, close the lid and finish cooking for 4 minutes.