Carrots with Toasted Coconut & Pecans

1. 1

   Cover carrots with cold water.

2. 2

   Boil until tender, approximately 5-10 minutes.

3. 3

   Drain.

4. 4

   Lay coconut and pecans flat on a baking tray.

5. 5

   Roast at 400 for approximately 5-8 minutes, shaking tray and flipping coconut to evenly brown and avoid burning.

6. 6

   Melt butter in a saute pan.

7. 7

   Add carrots and sugar.

8. 8

   Toss.

9. 9

   Stir until dissolved.

10. 10

    Toss half the coconut mix with the carrots and top with the other half.

11. 11

    Variations; Maple, pumpkin pie spice, coconut milk

* Per serving · 4 servings · Values may vary.

No additional tips available.