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Four ingredients and two bags of baby carrots — no peeling, no chopping. Maple syrup, coconut oil and a teaspoon of cinnamon whisked together, tossed over the carrots and left in the oven.
Forty-five minutes is the minimum and an hour is better. The time is not about cooking the carrots through, it is about the syrup reducing down onto them. Pull them early and you get carrots sitting in a puddle instead of glazed. Crushed pecans on top if you have them.
Preheat oven to 350F.
In a large bowl, whisk together the maple syrup, coconut oil, and cinnamon.
Add in carrots and toss to completely cover carrots in sauce.
Add carrots and sauce to a tin-foil lined aluminum foil pan.
Bake for about 45-60 minutes until the carrots are soft enough to insert a fork easily.
Optional: serve with crushed pecans sprinkled on top. Enjoy!
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