Created by the NOW® Culinary Innovation Team
1 tsp. NOW Real Food® Organic Virgin Coconut Oil
3 cups carrots, peeled and ribboned
2 tsp. chopped tarragon
1 tsp. NOW Real Food® Organic Light Agave Nectar
¼ tsp. salt
2 cups broccoli, large chop
1 cup NOW Real Food® Pine Nuts, toasted
- In a wok, place 1 tsp. of coconut oil on medium heat.
- Place 3 cups of ribboned carrots in the pan.
- Continue to cook until carrots have reduced to ½ original amount.
- Toss in tarragon, agave nectar, and salt until carrots are fully coated.
- Add broccoli and pine nuts.
- Continue to cook for 5 minutes and serve.