Carrot Sauté with Maple Syrup and Coconut Oil
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Carrot Sauté with Maple Syrup and Coconut Oil
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 tsp coconut oil more if needed
- 1 lb carrot peeled & sliced
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- 2 cloves garlic minced
- 1-2 tbsp maple syrup to taste
- parsley chopped, fresh
Instructions
- 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.
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