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Maple Glazed Carrots with Coconut Oil
Servings: 4–6
Preparation Time: 30 minutes
Ingredients:
- 3 cups peeled and sliced carrots
- 1 teaspoon dried organic rosemary
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon Himalayan Salt
- 1/2 teaspoon black pepper powder (optional)
Directions:
Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.
Stir in the coconut oil, maple syrup, salt, and pepper and cook for another 2–3 minutes over low heat.
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