I LOVE COOKED VEGETABLES. Usually roasted with coconut or olive oil, salt and pepper and that’s it. My top choices are broccoli (duh), squash, mushrooms, cauliflower (although I think cauliflower’s moment is fleeting), beets, sweet potatoes, blah blah blah. Well my husband LOVES cooked carrots. I don’t get it. He likes them cooked and SWEEEEEEET. Like sweet sweet. Swimming in syrup or candy or something. I don’t get it. Well I wanted to attempt cooking carrots for him one night when I found some adorable ones (right?!) at the farmer’s market. This is what I did. It’s simple and not very exciting but we both really enjoyed them and I will definitely make again. It was also a nice change from our usual roasted vegetables.
- 1 bunch of baby carrots
- 1T Unrefined Coconut Oil
- Dill (I didn’t have fresh but would recommend using if you have)
- 1T local honey
- Add the coconut oil to a medium heat skillet, wait for it to sizzle then throw in your carrots. Add a healthy amount of salt and pepper. Simmer slowly moving around every now and then. Let cook for about 10-15 minutes (look, we all like out veggies cooked at different temperatures…check on them every now and then and make sure they don’t get mushy). When done to your liking, add the honey and dill to finish in the pan. Voila.
Told you, not exciting, novel or complicated but simple and tasty. And I didn’t hate them!