Saturday, May 26, 2012

Maple Glazed Carrots

Such a simple side dish! Versatile enough to serve a long side any main meal and is awesome as a snack later on. Using baby carrots makes this dish come together very quickly - no peeling, no cutting. I find baby carrots to be very convenient and always have some on hand. What's also great is that if you'd like, you could pureed the carrots and have a creamy carrot pureed (baby friendly!). Please, PLEASE do not use the fake syrup in this recipe. Make sure you use 100% maple syrup (any grade you prefer). I personally think the fake syrups are sickly sweet and using the real stuff is where the real flavor is.

If you follow a dairy-free diet, you could substitute the butter for coconut spread (found in the butter section at the grocery store), coconut oil or whatever oil you enjoy using.

Maple Glazed Carrots

Cook Time: 10 minutes
Prep Time: <5 minutes
Serves: 4

1 lb of organic baby carrots
2 tbsp grade A maple syrup (dark)
1 tbsp organic butter
1 tbsp of organic vegetable stock
salt and pepper to taste
parsley, minced (optional)

Heat a medium saucepan over medium heat.

Add all of the ingredients except the parsley to the pan. Cover the sauce pan and let the carrots cook for about 8-10 minutes or until cooked to desired consistency. Stir every so often. Don't over cook them though, you don't want mushy carrots. The carrots should have a slight bite to them.

Garnish with the parsley and serve immediately.

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