Cinnamon-Glazed Carrots

This quick side dish, flavored with maple syrup, cinnamon, and coconut oil, will appeal to even your most picky family members.

Cinnamon-Glazed Carrots

This quick side dish is a good source of antioxidants that help support your detox organs. It appeals even to picky family members and is an easy way to get them eating more vegetables. 

Makes four servings
Prep time: 15 minutes
Cook time: 10 minutes


  • 1 tsp. coconut oil
  • 1 lb. baby carrots, sliced carrot coins, or halved large carrots
  • 1⁄2 cup water
  • 1 to 2 tbs. maple syrup
  • 1 tsp. ground cinnamon
  • Pinch of fine sea salt


  • In a Dutch oven, melt the coconut oil over medium heat and sauté the carrots for two minutes.
  • Add the water, which should start bubbling right away, and lower the heat to a simmer. Partially cover the pot and cook the carrots for about 10 minutes, until fork-tender. Check the pot periodically to make sure the water doesn’t completely evaporate so the carrots don’t burn.
  • Once the carrots are tender, raise the heat to cook off any excess water, then stir in the maple syrup, cinnamon, and salt. Adjust the seasonings.
  • Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Tip: Use a good-quality maple syrup, which delivers minerals like calcium, iron, magnesium, potassium, and zinc.

Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors 

Food photography by Erin Scott

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