Mmmm ... Carmelized Carrots! I would never have guessed these would taste so delicious! My sister, Nancy came up with these and allowed me to sample them. I was blown away! The next day when she came out to visit, I talked her into making them again. We had no problem finishing them off!
I decided to give these little fries a name. Lately my husband's favorite descriptive word for food is "carmelized," pertaining to anything with a crispy, carmeled edge. So that is how I came up with the name Carmelized Carrots.
Nancy just added a bunch of carrots with a little water and kept adding more coconut oil to the batch, as needed. Since it is hard to know how much of each ingredient to put in for the first time, I measured them out to get an idea.
First put 1/4 cup of water and two tablespoons of coconut oil in a small saucepan on low heat. Next quarter the baby carrots lengthwise to look like small fries.
Put the fries into the saucepan and stir them up a bit to distribute the oil and water onto the carrots. Turn the heat up and put the cover on. Continue to cook the carrots until tender and/or until the edges are brown. I left them in for about 1/2 hour while I prepared my lunch for work.
The carmelized carrots were my breakfast!
Carmelized Carrots
2 c. baby carrots, quartered lengthwise2 T. coconut oil
1/4 c. water
Place all ingredients in a small saucepan. Cover and cook on medium heat until tender and/or the edges are browned, about 1/2 hour.
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