Cinnamon-Glazed Carrots

Dairy-Free

Gluten-Free

Nut-Free

Vegan

Vegetarian

This quick side dish, flavored with maple syrup, cinnamon, and coconut oil, will appeal to even your most picky family members.

By Megan Gilmore | Experience Life

This quick side dish is a good source of antioxidants that help support your detox organs. It appeals even to picky family members and is an easy way to get them eating more vegetables.

Makes4 servings
Prep Time5 minutes
Cook Time15 minutes

Ingredients
Directions

Ingredients

1 tsp. coconut oil
1 lb. baby carrots, sliced carrot coins, or halved large carrots
1/2 cup water
1 to 2 tbs. maple syrup
1 tsp. ground cinnamon
Pinch of fine sea salt

Directions

STEP 1

In a Dutch oven, melt the coconut oil over medium heat and sauté the carrots for two minutes.

STEP 2

Add the water, which should start bubbling right away, and lower the heat to a simmer. Partially cover the pot and cook the carrots for about 10 minutes, until fork-tender. Check the pot periodically to make sure the water doesn’t completely evaporate so the carrots don’t burn.

STEP 3

Once the carrots are tender, raise the heat to cook off any excess water, then stir in the maple syrup, cinnamon, and salt. Adjust the seasonings.

STEP 4

Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

STEP 5

Tip: Use a good-quality maple syrup, which delivers minerals like calcium, iron, magnesium, potassium, and zinc.

Nutritional information

Photography by: Erin Scott

By Megan Gilmore

Megan Gilmore is a certified nutrition consultant and the creator of the healthy-living blog Detoxinista. Her most recent cookbook, No Excuses Detox, focuses on quick-to-prepare, affordable, whole-food recipes. Follow her @detoxinista.