Coconut Oil Sautéed Carrots

Coconut Oil Sautéed Carrots

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4

• 5-6 large fresh carrots
• 1 large yellow onion
• coconut oil
• butter
• salt, to taste (optional)

Wash and cut fresh carrots into julienne strips (we use a vidalia dicer tool). Slice onion into thin rings.

Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.

Add salt to taste before serving, if desired.

Recipe submitted by Susan, Peoria, AZ

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