Try out this simple carrot side dish for a worry-free vegetarian Thanksgiving vegetable dish. This recipe is a simple side vegetable dish for Thanksgiving, cooking for kids or just because. Baby carrots are naturally sweet, and this quick and easy recipe bring that natural sweetness out with a simple maple syrup glaze, but without the refined white sugar which other recipes use. This recipe calls for just two 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, and, in fact, you might consider adding less - just one tablespoon or even just two teaspoons of maple syrup - if you're trying to cut down on 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.
If you're still browsing for the perfect glazed carrot recipe, you might also want to check out these brown sugar glazed carrots or to keep it simple, try this 3-ingredient recipe for easy caramelized carrots using vegan margarine, carrots and brown sugar only.
- 16 oz. baby carrots
- 1 tbsp. vegetable oil
- 2 tbsp. maple syrup
- dash sea salt (or to taste)
- dash fresh ground black pepper (or to taste)
- dash nutmeg
- dash cinnamon
- Steam the carrots until lightly tender, about eight minutes, then remove them from the heat immediately and transfer to a dish to prevent them from cooking more in the hot pan. You don't want to overcook your carrots, because they'll cook a bit more in the next step with the glaze, and you don't want them to be mushy.
- In a large skillet, whisk together the vegetable oil and the maple syrup over low heat. Add the steamed carrots, and sautee for just a minute or two, until it is all well heated through, stirring well to coat the carrots with the maple glaze.
- Season your glazed baby carrots generously with sea salt or kosher salt (it really will taste better than regular table salt, I promise!) and a dash of black pepper (fresh ground, of course!), and a touch of nutmeg and cinnamon to taste.