Just in time for the holidays, cinnamon-spiced carrots are a colorful and tasty side dish and the perfect addition to any table. Carrots are packed with vitamin A and antioxidants, including beta-carotene. So, your mom was actually right when she said eat your carrots to help your eyesight. Looking to add some color? Try rainbow carrots to give this dish additional “eye” appeal. You can make this dish in less than 30 minutes from start to finish. Give it a try!
- 1 tablespoon coconut oil
- 1 pound baby carrots, sliced carrot coins, or halved large carrots
- 1/2 cup water
- 1 to 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
In a large skillet, melt the coconut oil over medium heat and sauté the carrots for two minutes.
Add the water and lower the heat to a simmer. Put the lid on the skillet but leave it partially askew for the liquid to cook down, about 10 minutes. Check with a fork to make sure the carrots are tender.
Stir in the maple syrup, cinnamon, and salt until everything is well-coated. You can adjust the seasoning to your personal taste.
Serve warm and you can store leftovers in the refrigerator for up to three days.
This recipe makes 4 servings