|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 8g|
|Vitamin C 1mg||7%|
|*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.|
Whether you are looking for an easy gluten-free and vegan side dish or just an easy way to get your kids to eat their carrots, look no further. Try these simple, sweet glazed carrots. They are quick to prepare and made with just a few ingredients.
Glazed carrots can be prepared with a bag of store-bought ready-to-eat baby carrots, or you can slice full-size carrots by hand or by using the slicer attachment on a food processor.
In this super-easy side dish, carrots are glazed with a bit of vegan margarine (check the label to make sure your margarine is vegan) and brown sugar. The combination results in an almost caramelized taste. Carrots are naturally sweet, so just a touch of extra sugar turns this carrot dish into a real treat. With just three ingredients, it's a breeze to prepare. If you're not eating dairy-free or vegan, you can use real butter in this simple side dish.
For grown-ups, you can finish off your carrots with a bit of fresh minced thyme or mint for a beautiful and tasty garnish. These simple glazed carrots would also make a suitable gluten-free and vegan holiday side dish or a welcome addition to a vegan or vegetarian meal. If you are serving them at an autumn party and want to add a fall touch, sprinkle dried cranberries over the glazed carrots. A dash of cinnamon or nutmeg added just before serving adds some warming spices to the carrots.
3 tablespoons vegan margarine
4 carrots, or 12 ounces baby carrots
2 tablespoons brown sugar, or white sugar
Steps to Make It
Gather the ingredients.
If you're using baby carrots, you'll need to steam them first until they are almost tender. Use a vegetable steamer or place about an inch of water in a pot and simmer the covered baby carrots for about 10 minutes. You don't want them to be cooked all the way, but you just want to give them a bit of a head start.
If you're using regular carrots, slice them fairly thin. They should be about 1/4-inch thick; otherwise, they won't cook all the way or you'll need to also lightly steam them first.
Melt the margarine over low heat in a skillet. Once melted, add the steamed carrots or sliced regular carrots.
Increase heat to medium-high and add the sugar.
Allow the carrots to cook, stirring frequently until they are soft and slightly darkened on the edges.
Transfer to a serving platter and serve immediately.
- Any leftover carrots can be stored in a sealed container in the refrigerator for a few days.