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