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| 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 [1]
- butter [2]
- salt [3], 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