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Coconut Oil Sautéed Carrots
Servings: 4
Ingredients:
- 5–6 large fresh carrots
- 1 large yellow onion
- coconut oil
- butter
- salt, to taste (optional)
Directions:
Wash and cut fresh carrots into julienne strips (We use a Vidalia dicer tool.). Slice onion into thin rings.
Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.
Add salt to taste before serving, if desired.
Recipe submitted by Susan, Peoria, AZ
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
