I eat carrots as much as possible. It's a bonus that my family loves them too so I know they'll never go to waste.
This Celiac-safe recipe calls for just 4 ingredients (if you don't count the water) and is Auto-Immune Paleo (AIP) compliant.
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Recipe Ingredients:
Important Note:
You can optionally add a pinch of sea salt and a dollop of coconut oil/butter/etc but it is not necessary and turns out great with out without.
You can optionally add a pinch of sea salt and a dollop of coconut oil/butter/etc but it is not necessary and turns out great with out without.
- 2 cups chopped Carrots (obviously!)
- 1 tablespoon Honey (I feel safer with marked GF label, several brands are available, even store brands)
- 1 tablespoon Cinnamon
- 1 teaspoon Ginger
- 1 cup water
Optional Ingredients:
- 1/4 teaspoon salt
- 1 tablespoon coconut oil/butter
Recipe Instructions:
- Wash, peel & chop carrots
- Add carrots to water and bring to a boil. You can add in salt & fat now if you choose to use those. Turn down to a simmer and cover.
- Cook until tender. I like my carrots very tender so I usually cook at least 30 mins.
- Add cinnamon & honey. Cook uncovered another 5-10 minutes or until moisture is mostly evaporated. The carrots should be glazed/covered in syrup. If it seems too watery, cook a few minutes longer.
Have you ever tried rainbow carrots? I never even knew carrots came in any other color than orange until I was in my 30s!