Steps
- 1
Cover carrots with cold water. Boil until tender, approximately 5-10 minutes. Drain.
- 2
Lay coconut and pecans flat on a baking tray. Roast at 400° for approximately 5-8 minutes, shaking tray and flipping coconut to evenly brown and avoid burning.
- 3
Melt butter in a saute pan. Add carrots and sugar. Toss. Stir until dissolved.
- 4
Toss half the coconut mix with the carrots and top with the other half.
- 5
Variations; Maple, pumpkin pie spice, coconut milk
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