Maple Cinnamon Candied Carrots (Edit recipe)

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Four ingredients and two bags of baby carrots — no peeling, no chopping. Maple syrup, coconut oil and a teaspoon of cinnamon whisked together, tossed over the carrots and left in the oven. Forty-five minutes is the minimum and an hour is better. The time is not about cooking the carrots through, it is about the syrup reducing down onto them. Pull them early and you get carrots sitting in a puddle instead of glazed. Crushed pecans on top if you have them.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

50 minutes

INGREDIENTS

5

Serves: 6

Ingredients

24 oz Baby Carrots, 2 (12 oz) packages, cut and peeled
1/4 cup Pure Maple Syrup
2 Tbsp Coconut Oil
1 tsp Cinnamon, Ground
2 Tbsp Pecans, crushed, optional for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F.
In a large bowl, whisk together the maple syrup, coconut oil, and cinnamon.
Add in carrots and toss to completely cover carrots in sauce.
Add carrots and sauce to a tin-foil lined aluminum foil pan.
Bake for about 45-60 minutes until the carrots are soft enough to insert a fork easily.
Optional: serve with crushed pecans sprinkled on top. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	7 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	63 mg
Fiber:	2 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.