Preheat oven to 400°F.

Warm coconut oil in small saucepan over low heat. Combine the carrots, almonds and garlic in a mixing bowl. Drizzle with the coconut oil, then season to taste with salt and pepper. Spread onto an ungreased baking sheet.

Bake the carrots in oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and feta; toss again until evenly mixed. Serve cold.