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Cinnamon-Glazed Carrots

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

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. 

  • Yield 4 servings
  • Prep Time 5 minutes
  • Cook Time 15 minutes

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

Megan
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.

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