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Candied Carrots


Don’t fret if you’re not a curry lover. The combination of coconut oil, sweet carrots and curry gives these carrots a mysterious sweetness and fantastic flavor. I like the colorful package of purple, yellow, and orange carrots that are available year-round from Trader Joe’s.


1. In a large skillet or cast iron pan, heat coconut oil until melted and hot. Add carrots, and cook undisturbed for four minutes.
2. Toss and cook an additional four minutes, until carrots are slightly caramelized but still hold their shape.
3. Add curry and mustard, and toss. Cook an additional two to three minutes. Stir in cilantro or parsley, kosher salt and pepper. Serve warm.