Coconut Ginger Glazed Carrots

2 pounds rainbow carrots

1/4 cup coconut oil, melted

1/4 cup honey

2 tsp. ground ginger

1 tsp. kosher salt

1/2 tsp. ground turmeric

1/4 tsp. ground black pepper

1/4 cup unsweetened shredded coconut

1/4 cup minced candied ginger

1. Preheat oven to 425 degrees F. Lined a rimmed baking sheet with parchment paper or silicone baking mat, and set aside. 
2. Wash and dry carrots well. Remove any tough top, and cut the carrots lengthwise down the middle. Place halved carrots on the baking sheet. 
3. In a small bowl, whisk together the melted coconut oil, honey, ginger, salt, turmeric, and pepper. You can help the process along by microwaving the mixture for 30 seconds, to help heat the oil and soften the honey. Pour the mixture over the halved carrots, and toss until all the carrots are evenly coated in the mixture. 
4. Roast the carrots at 425 degrees F for 40 minutes. Remove the sheet pan from the oven, and scatter the shredded coconut and minced candied ginger evenly over the carrots. Return the carrots to the oven for an additional 5 minutes, to help toast the shredded coconut. 
5. Remove the glazed carrots from the sheet pan to a serving platter immediately (the glaze will become quite sticky as it cools!).