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- 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
In a Dutch oven, melt the coconut oil over medium heat and sauté the carrots for two minutes.
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.
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.
Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Tip: Use a good-quality maple syrup, which delivers minerals like calcium, iron, magnesium, potassium, and zinc.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.
Photography by: Erin Scott
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