nutritional information

Per 1/2-cup serving:

  • Calories: 106
  • Protein: <1 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 19 g
  • Cholesterol: 0 mg
  • Sodium: 120 mg
  • Fiber: 3 g
  • Sugar: 14 g
Vegan Gluten-Free

Maple-Glazed Carrots

Maple-Glazed Carrots

Serves 8

30 minutes or fewer

Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
  • 2 Tbs. olive oil
  • 2 lb. baby carrots, halved lengthwise if thick
  • ⅓ cup pure maple syrup
  • 2 tsp. Dijon mustard
  • 1 Tbs. chopped fresh tarragon

Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.

November 2013 p.58

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comments

Made this as a Thanksgiving side and everyone requested I make it again for Christmas dinner. I am going to leave out the tarragon next time as I don't care for the licorice-flavor it has. Otherwise, great recipe!

Carey - 2013-12-05 16:46:43

Me personally, I would half the water. That way they get syrupy before they get mushy. Maybe feel it out, add water a little at a time if they start to scorch.

Tina - 2013-11-26 21:13:59

I'm making this and at the end where it says it should get syrupy and carrots glazed, it doesn't. It, for me, isn't getting that way. Maybe it's just me..?

schuyler schappert - 2013-10-17 00:43:20