2 (12 oz) packages cut and peeled baby carrots
¼ cup maple syrup
2 tbsp coconut oil
1 tsp ground cinnamon
Crushed pecans, optional for serving
1
Preheat oven to 350F.
2
In a large bowl, whisk together the maple syrup, coconut oil, and cinnamon.
3
Add in carrots and toss to completely cover carrots in sauce.
4
Add carrots and sauce to a tin-foil lined aluminum foil pan.
5
Bake for about 45-60 minutes until the carrots are soft enough to insert a fork easily.
6
Optional: serve with crushed pecans sprinkled on top. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Side dishes
Ingredients
2 (12 oz) packages cut and peeled baby carrots
¼ cup maple syrup
2 tbsp coconut oil
1 tsp ground cinnamon
Crushed pecans, optional for serving
Directions
1
Preheat oven to 350F.
2
In a large bowl, whisk together the maple syrup, coconut oil, and cinnamon.
3
Add in carrots and toss to completely cover carrots in sauce.
4
Add carrots and sauce to a tin-foil lined aluminum foil pan.
5
Bake for about 45-60 minutes until the carrots are soft enough to insert a fork easily.
6
Optional: serve with crushed pecans sprinkled on top. Enjoy!