• 1 bunch organic carrots
• 1/4 cup maple syrup
• 2-3 Tbsp. coconut aminos
• 1 Tbsp. organic ginger powder or minced ginger
• 2 Tbsp. coconut oil
• Pinch of sea salt

1. Chop carrots into bite-sized pieces and parboil for 10 minutes or until semi-soft.
2. In another pan, heat coconut oil over medium heat and add in remaining ingredients.
3. Cook for 5-10 minutes to reduce.
4. Add carrots to pan and coat with maple glaze.
5. Serve and enjoy!