- 1 bunch organic carrots
- 1/4 cup maple syrup
- 2-3 Tbsp. coconut aminos
- 1 Tbsp. organic ginger powder or minced ginger
- 2 Tbsp. coconut oil
- Pinch of sea salt
- Chop carrots into bite-sized pieces and parboil for 10 minutes or until semi-soft.
- In another pan, heat coconut oil over medium heat and add in remaining ingredients.
- Cook for 5-10 minutes to reduce.
- Add carrots to pan and coat with maple glaze.
- Serve and enjoy!
