- 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.