Ingredients

The following ingredients have 7 Servings
  • 7 teaspoons coconut oil (unrefined)
  • 2 pounds unpeeled carrots (scrubbed and roll cut into approximately 3/4-inch pieces)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic (finely minced)
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley

Instruction

  • Heat 2 tablespoons of coconut oil in a large 12-inch skillet over medium heat. Add carrots and 1/4 teaspoon of salt. Toss to coat and cook the carrots for 20-25 minutes or until tender and the edges of the carrots caramelize.
  • Add in the garlic and cook for 2 minutes. Pour in the maple syrup, toss to coat and cook for a minute or so.
  • Turn off the heat and stir in the remaining teaspoon of coconut oil before seasoning with remaining 1/4 teaspoon of kosher salt and the 1/8 teaspoon black pepper.
  • Sprinkle with chopped parsley and serve immediately!