Maple Glazed Rosemary Carrots


  • 3 cups carrots, peeled and sliced
  • 2 TBSP coconut oil
  • 2 TBSP maple syrup
  • 1-1/2 TBSP fresh rosemary, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


Cook carrots in a skillet with just enough water to cover them. Bring it to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, rosemary, salt and pepper and cook for another 5-10 minutes over low heat.


In South Central PA, you can find organic veggies here.

High quality salts, herbs & spices can be found here.

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