This twist on the usual honey-glazed version features the sweetness of coconut and maple balanced against savory thyme, pungent black pepper and sea salt.
3 cups organic baby carrots, scrubbed
2 teaspoons coconut oil
2 teaspoons pure maple syrup
3 or 4 fresh sprigs of thyme
½ teaspoon sea salt
½ teaspoon black pepper
Melt coconut oil in a microwave safe dish. Meanwhile, place washed carrots in a baking dish. Drizzle melted coconut oil over carrots, turning to coat. Bake, covered, at 400' F for 30 minutes. Pull dish from oven; drizzle maple syrup over carrots. Place sprigs over all. Return the dish to oven and bake, covered, for another 15 minutes. Serve warm.