Step 1

Wash, dry and slice your carrots into bite size pieces.

Step 2

Heat a large skillet (with a lid) to high heat and bring to a boil.

Step 3

Once the water is simmering, add in the carrots and reduce the heat to medium-low. Cover and simmer for 8-10 minutes or until they are fork tender. You’re only using a small amount of water so that the carrots steam, rather than boil.

Step 4

When they are ready, all of the water should be gone, but if any remains, drain it off. Pour the carrots into a bowl and set them aside.

Step 5

Using the same skillet, add in the butter and once melted, add in the garlic. Allow to sauté for 15 seconds, making sure not to brown it. Then add in the coconut (or brown) sugar, maple syrup, honey and ground cinnamon.

Step 6

Simmer on low for just a minute or so until the mixture has thickened, then pour the carrots back in.

Step 7

Gently toss in the glaze until heated through. Add in the parsley, then allow to cool slightly before serving.