Recipe: Honey Roasted Beets & Carrot
1 pound baby beets
Place a small roasting pan in oven and preheat oven and pan to 500°.
Cut greens off top carrots, leaving 1 inch of greenery on each carrot.
Cut greens and root off beets, slice into 1 or 2 inch slices.
Chop onion finely.
Stir together olive oil and 1 Tbsp coconut oil in preheated pan. Add carrots, beets, salt, and pepper; toss to coat. Bake 10 minutes.
In a small saucepan melt remaining 2 Tbsp. coconut oil over medium-high heat. Add onion; sauté 1 minute.
Remove from heat.
Stir in bourbon, honey and water.
Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium. Cook until mixture is reduced to a thin syrup.
Pour syrup over carrots; toss to coat. Bake 8 minutes or until carrots are crisp-tender.