Roasted Coconut Carrots

Recipe slightly adapted from: Market Cooking, by David Tanis

1-1/2 pounds medium carrots
salt and pepper
2 tablespoons coconut oil, melted
1 red fresno or green serrano chile, finely chopped 
2 tablespoons mint
1 cup roughly chopped cilantro leaves and tender stems
1 lime, halved

Heat the oven to 400°.  Cut the carrots into 2 inch batons.   Put them on a  baking sheet and season with salt and pepper, and drizzle with the coconut oil.  Spread out the carrots and roast, uncovered, until they are lightly browned and tender when pierced (20 - 25 minutes).  Transfer the carrots to a serving dish.  Add the chile and mint and toss to distribute.  Sprinkle with the cilantro and squeeze of lime and juice.