Step 1

Preheat the oven to 425 degrees F. Cut off the carrot tops and slice carrots in half, lengthwise. Toss carrots in olive oil and salt.

Step 2

Place carrots onto a baking sheet lined with parchment paper. Roast for 25-30 minutes, until all carrots are fork-tender. Some pieces might take longer than others if they vary in thickness.

Step 3

Transfer carrots into a blender or food processor. Add butter, brown sugar, nutmeg, cinnamon, and coconut milk. Stir together. Blend/process until smooth. Serve with parsley and additional butter (optional).