Carrot and Parsnip Noodles



  • 2 large carrots
  • 2 large parnsips
  • 1.5 TSP garlic
  • .5 TSP fresh rosemary
  • salt and pepper to taste
  • 1 TBSP coconut oil

Put carrots and parsnips through spiralizer. Heat coconut oil in pan over medium heat. When coconut oil is hot, add the noodles into the pan with garlic, rosemary, salt and pepper and cover. Cook on medium heat for 5-7 minutes or until brown on the bottom, then flip and do the same on the other side until all noodles are soft and browned.


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