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Rosemary-Honey Carrot Ribbons

Shaved carrot ribbons sauteed with garlic and onion make for the perfect side dish to any meal.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Katie Stewart Wellness

Ingredients

  • 6 carrots
  • 1 onion sliced
  • 2 garlic cloves minced
  • 2 tsp lemon juice
  • ½ cup baby spinach thinly sliced
  • 1 tsp raw honey
  • 1 tbsp fresh rosemary sub 1 tsp dried
  • 1 tbsp coconut oil
  • Pink salt to taste

Instructions

  • Place pan on medium-high heat and add avocado oil. Add sliced onions. Saute until translucent (about 3 to 5 minutes).
  • In the meantime, use a y-peeler (or a potato peeler) to shave the carrots into ribbons. A y-peeler will allow you to shave down most of the carrot. Potato peelers, on the other hand, won’t allow you to get down as close, but still, doable.
  • Add carrot ribbons and garlic to the pan with the onions. Saute for 5-7 minutes.
  • Add all remaining ingredients and cook until baby spinach has wilted (about 2 minutes).
  • Remove from heat and serve.

Notes

Save the carrot scraps in a freezer bag and use for your next batch of bone broth.