Coconut Oil Sautéed Carrots recipe photo
Coconut Oil Sautéed Carrots
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4

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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