I saw this recipe on Simply Scratch and had to make it. I’ve been trying to use more coconut oil in my cooking and this side dish looked delicious. The carrots turned out perfectly flavored with a bit of sweetness from the maple syrup and a hint of coconut from the oil. The carrots were crisp-tender and delicious and they paired nicely with the Mushroom, Bacon, and Herb Stuffed Pork Tenderloin and the Kale Sauté with Roasted Butternut Squash, Dried Cranberries, and Pecans. My kids both mentioned a few times throughout our meal, how good the carrots were, so I’d call that a success! I may just make these tasty carrots for a Thanksgiving side dish this year.
How to Make Carrot Sauté with Maple Syrup and Coconut Oil
Heat the coconut oil in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, for 20-25 minutes, or until crisp-tender. Season with sea salt and freshly cracked pepper, to taste, then add the minced garlic and maple syrup then cook, stirring constantly, for 1 minute. Sprinkle the top with fresh parsley. Serve immediately. Enjoy.