Spiced Baby Carrots
Hey there. Welcome to the last day of July. Can you believe it?
Since it has been so hot lately, I have not been hungry for anything heavy. That doesn’t mean that my food isn’t flavorful, just lighter meals.
Do you go through periods of time when you only want to eat vegetables? Lately that has been happening to me more and more. I am not really sure why. I eat veggies every day. All different types, and not only at dinner. Anyone have any thoughts for me?
One thing that I know for sure, is whether I am eating meat, or just veggies, I get so bored eating the same things over and over.
I was looking in my cabinets and saw some Allspice. Allspice reminds me of holidays, pumpkin pie, and family gatherings. Since it goes so well with pumpkin, I though “Why not carrots?” And guess what, I was one happy lady. These Spiced Baby Carrots are not too sweet, a hint of salt, and the best spiced flavor around.
Spiced Baby Carrots
- 1 lb baby carrots, washed
- 2 Tbsp coconut oil
- 1 Tbsp coconut sugar
- 1 Tbsp honey
- 1/4 tsp allspice
- 1/4 tsp fine sea salt
Using a heavy bottom pan, such as cast iron, add the carrots and coconut oil to the pan. Mix well, cover and cook until the carrots are al dente, 25-35 minutes depending on the size of the carrots.
Once the carrots are cooked to your preference, add in sugar, honey, allspice and salt. Mix in well, cook uncovered until most of the liquid evaporates, and the carrots have a nice shiny coating of flavor.
Enjoy!
What will you serve these Spiced Baby Carrots with?
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