1. Preheat oven 425°F.
2. In a small pan, heat water, oil and coconut palm sugar until smooth, about 2 minutes.
3. Place carrots in a large bowl and toss with sugar mixture. Spread in a single layer on a baking sheet. Sprinkle with salt, pepper and sage.
4. Roast, stirring occasionally until golden, about 20 to 30 minutes.
5. Top with sprigs of fresh sage and serve.
CALORIES 108 - FAT 6G - PROTEIN 1G - CARBS - 15G - FIBER 3G - SERVES 10