|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you need a worry-free vegan side dish, maple-glazed carrots fit the bill. This recipe is a simple side vegetable option for holidays such as Thanksgiving, for when you're cooking for kids, or for when you simply want to satisfy both a sweet tooth and a need for vegetables at the same time.
Baby carrots are naturally sweet, and this quick and easy recipe bring that natural sweetness out with a simple maple syrup glaze, rather than the refined white sugar which other recipes use. This recipe calls for just 2 tablespoons of maple syrup, which really isn't all that much for a full 16-ounce bag of baby carrots. Unless you're used to eating very sweet foods, you really don't need to add more. In fact, if you're trying to cut down on sugar, you might consider adding less — as little as 2 teaspoons of maple syrup will add a hint of sweetness without too much refined sugar.
The whole family will love these simple maple-glazed glazed carrots. With nothing in them other than carrots, a bit of oil, maple syrup and some salt, pepper, nutmeg and cinnamon, these baby carrots are vegetarian, vegan, and also gluten-free.
- 16 ounces baby carrots
- 1 tablespoon vegetable oil
- 2 tablespoon maple syrup
- Sea salt and ground black pepper, to taste
- Ground nutmeg and cinnamon to taste
Gather the ingredients.
Steam the carrots until tender but still slightly firm, about 8 minutes, and then remove them from the heat immediately and transfer to a dish to prevent them from cooking more in the hot pan.
In a large skillet, whisk the vegetable oil and the maple syrup over low heat. Add the steamed carrots, and saute for just a minute or two, until the carrots are heated through, stirring well to coat the carrots with the maple glaze.
Season your glazed baby carrots generously with sea salt or kosher salt and a dash of black pepper, as well as a touch of nutmeg and cinnamon to taste.
- Don't let the carrots cook too long during the first step. They'll cook a bit more when being heated with the glaze, and you don't want them to be mushy.
- For a bit of crunch, add 1/4 cup of chopped pecans or walnuts to the finished dish.
- To make the dish a bit fancier, such as for a holiday, add not only chopped nuts but also a half-cup of crumbled cheese — goat cheese is a perfect, tangy accompaniment — and a green garnish, such as chopped parsley or fresh sage. The cheese, of course, will make the dish no longer vegan.
- Braised and glazed carrots: Instead of steaming the carrots, melt a quarter-cup of butter in a large heavy skillet. Add the carrots, mix to combine, and cover with the lids. Let them braise, stirring occasionally, for 20 to 30 minutes before adding the maple syrup and seasonings.
- Maple-glazed vegetables: Add other vegetables to the recipe, such as halved Brussels sprouts, chopped sweet potatoes, chopped parsnips, and cauliflower florets. Increase the oil to 3 tablespoons and the maple syrup to 6 tablespoons.