Calories: 136 Proteins: 1 Carbs: 27 Fats: 4 Serves: 4
1 lb fresh carrots
1/2 Cup water
1 Tbsp BBF Organic Virgin Coconut Oil
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1/4 Cup BBF Organic Agave
1/4 tsp nutmeg
1 tsp ground cinnamon
1. Place water and carrots in a sauce pan, bring to a boil, cover, and cook for 3-4 minutes. Drain water, add coconut oil and cook for about 1-2 minutes.
2. Add remainder of ingredients and cook while stirring for 2-3 minutes
3. Serve hot as side dish.
