This was a surprise hit. My cooked-carrot hating kids gobbled these up and the 7-yr-old ate 4 servings!
Pumpkin Pie Carrots
I used fresh carrots - several handfuls of baby carrots, sliced
a large tablespoon of coconut oil - melt in a cast iron skillet
Throw the carrots in and cook until tender - I tasted as they cooked and they were much better cooking for a longer time. Sprinkle with sea salt and pumpkin pie spice OR some ginger and cinnamon. To sweeten add a touch of honey. You could also add some ghee, but I had enough coconut oil in the pan that it made a sweet orange sauce to dribble over the top.
This would be a Stage 5 recipe due to the spices.