Carrots with Toasted Coconut & Pecans

Ingredients

• 1 lb baby carrots
• 1 cup shredded coconut
• 1/3 cup pecans
• 1/4 cup brown sugar
• 1/2 stick butter

Instructions

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