- 1 tablespoon coconut oil
- 3 cups peeled and sliced carrots
- 4 tablespoons of maple syrup
- 1 1/2 tablespoons chopped fresh dill
- pinch of salt and black pepper
Boil carrots until tender. Remove from saucepan and drain water.
Heat oil in the saucepan on a medium heat. Add the carrots and maple syrup and simmer 5 minutes, or until liquid is syrupy and carrots are glazed, being careful to not over cook the carrots.
Just before serving stir through the fresh dill and season to taste with salt and pepper.
Transfer to a serving dish and pop on the table.
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