Honey, Orange and Ginger Glazed Carrots

Honey, Orange and Ginger Glazed Carrots

 

Honey, Orange and Ginger Glazed Carrots

1 pound of baby carrots
1 tablespoon coconut oil (unrefined only)
juice from 1 large sweet orange
2 tablespoons raw honey (never use commercially processed honey, which actually contains corn syrup)
1/2 – 1 teaspoon of freshly grated ginger root (adjust amount to taste)
sea salt and black pepper (to taste)
rough chopped parsley (to garnish)

Bring a pot of salted water to a boil over medium heat. Add in the baby carrots and cook at a low simmer until carrots are fork-tender, about 5-8 minutes. Drain the carrots and return them to the saucepan over medium-low heat. Stir in all of the remaining ingredients, except for the parsley, and cook while stirring frequently until glaze has begun to thicken. Add more sea salt and black pepper at this time if desired and transfer to a serving bowl. Garnish with the freshly chopped parsley and serve. Makes 4-6 servings.