6 organic whole carrots
2 T. organic maple syrup
3 T. organic no-sulfur blackstrap molasses
parsley
1/4 c. organic whole shelled pecans
Wash and dry the carrots. You can microwave or steam the carrots for the fastest cooking, although roasting them in the oven is delicious too. I did a quick microwaving of the washed and dried carrots for about 4 minutes on high until they were bright orange and slightly tender. We like our carrots with a tender outside and a little crunch inside, so if you like mushy vegetables, you should cook your's longer.
Just before serving, combine the blackstrap molasses and maple syrup in a small bowl along with the pecans. Mix well and drizzle over the hot carrots. Sprinkle over the parsley and serve hot.
Serves: 4-6
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