2poundsunpeeled carrotsscrubbed and roll cut into approximately 3/4-inch pieces
2tablespoonspure maple syrup
1/4teaspoonfreshly ground black pepper
Heat 2 tablespoons of coconut oil in a large 12-inch skillet over medium heat. Add carrots and 1/4 teaspoon of salt. Toss to coat and cook the carrots for 20-25 minutes or until tender and the edges of the carrots caramelize.
Add in the garlic and cook for 2 minutes. Pour in the maple syrup, toss to coat and cook for a minute or so.
Turn off the heat and stir in the remaining teaspoon of coconut oil before seasoning with remaining 1/4 teaspoon of kosher salt and the 1/8 teaspoon black pepper.
Sprinkle with chopped parsley and serve immediately!