5 medium carrots, peeled
1/4 cup coconut oil
2 teaspoons organic local honey
1/4 teaspoon cayenne, optional
1/4 teaspoon cumin
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
2 Tablespoons parsley, chopped
Cut the carrots in half. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.
In a small bowl, add 1/4 cup of water, cayenne, cumin, paprika and honey. Stir to combine. Set aside.
Add the oil to a large skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 8-10 minutes. The cut sides will be dark.
Add honey water mixture to the skillet and stir up all the carrots. Do this carefully as the water mixed with oil could splatter
Cook, stirring constantly, until most of the water has cooked off and the carrots are coated.
Season with salt and pepper. Top with the chopped parsley.
Serve and enjoy!