Coconut Carrots with Dill



  • 1 (16 ounce) package baby carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon pineapple juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Place carrots in a saucepan with enough water to cover. Bring to a boil and cook 10 minutes or until tender. Remove from heat and drain. Gently toss with coconut oil, dill, and pineapple juice. Season with salt and pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *