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Maple Glazed Carrots {Vegan Option, Easy}

October 9, 2015 by lauren.kelly 15 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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This decadent side dish is lightly sweet and super delicious.  These Maple Glazed Carrots are a great way to get your kids to love their vegetables!

Maple Glazed Carrots make the perfect side dish!

When I heard that my dear friend Katie over at Healthy Seasonal Recipes was writing a cookbook titled, maple, I swear she wrote it for me.  I know I am not alone in my love affair for everything maple syrup and this cookbook is absolutely gorgeous.  You see Katie and I share the same passion for health and wellness (and apparently maple syrup) and I love flipping through the pages and picking out what recipe I am going to make next.  The list is long!

Maple Glazed Carrots make the perfect side dish!

All of the pictures in this book are just as beautiful as the cover.  I can’t wait to make so many of these recipes! I decided to start with the Maple Glazed Carrots.  I thought it would be fun to use tricolor carrots too.  How pretty are these?

Maple Glazed Carrots make the perfect side dish!

The recipe is simple and straight forward.  I was able to make this while helping with my kids’ homework! How’s that for multi-tasking?

Maple Glazed Carrots make the perfect side dish!

Maple Glazed Carrots make the perfect side dish!
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Maple Glazed Carrots

Course Side Dish
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 cups
Author Katie Webster

Ingredients

  • 1 tablespoon unsalted butter or coconut oil to make it vegan
  • 1 shallot minced
  • 1 ⁄4 cup water
  • 1 ⁄4 cup dark pure maple syrup
  • 1 ⁄2 teaspoon salt or to taste
  • 1 ⁄4 teaspoon ground cinnamon
  • 5 cups sliced carrots about 1⁄4-inch thick
  • 4 teaspoons apple cider vinegar

Instructions

  1. Heat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
  2. Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.
  3. Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.

Go get your copy today!  It makes a great gift too.  Thanks for stopping by!
Maple Glazed Carrots make the perfect side dish!

 

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Filed Under: Gluten Free, Recipes, Side Dishes, Vegan, Vegetarian, Wheat Free Tagged With: clean eating, easy, healthy, healthy seasonal recipes, maple cookbook, side dish

Comments

  1. Katie | Healthy Seasonal Recipes says

    October 9, 2015 at 10:03 am

    Yay! I am so glad you made this classic recipe from the book. I love that you used these colorful carrots. Thank you so much for sharing it with your readers. You are the best!

    Reply
  2. David @ CookingChat says

    October 9, 2015 at 11:05 am

    nice simple side. I like the idea of the multi-colored carrots!

    Reply
  3. Arman @ thebigmansworld says

    October 9, 2015 at 11:31 am

    I’ve been drooling over all of Katie’s recipes- This looks absolutely delicious too!

    Reply
    • lauren.kelly says

      October 9, 2015 at 6:40 pm

      I am right there with you Arman 🙂

      Reply
  4. [email protected]+A+Mind+Full+Mom says

    October 9, 2015 at 11:50 am

    I would love this cookbook as well! My brother in law taps his own fresh maple syrup and that is our Christmas gift each year–love it!

    Reply
    • lauren.kelly says

      October 9, 2015 at 6:40 pm

      That’s awesome Kristen!

      Reply
  5. Joanie @ Zagleft says

    October 9, 2015 at 12:48 pm

    What a wonderful side dish and so beautiful too. Thank you for sharing the recipe and Katie’s cookbook, I’ll need to pick one up.

    Reply
    • lauren.kelly says

      October 9, 2015 at 6:39 pm

      Thanks Joanie, it’s a beautiful cookbook!

      Reply
  6. Eric says

    October 9, 2015 at 5:03 pm

    Multi colored carrots? who knew? Not me! Looks fantastic. Maple and shallots – great idea

    Reply
    • lauren.kelly says

      October 9, 2015 at 6:39 pm

      Thank you Eric!

      Reply
  7. guest says

    November 25, 2015 at 2:57 pm

    This doesn’t appear to be vegan; perhaps sub out the butter for coconut oil or a vegan butter?

    Reply
    • lauren.kelly says

      November 25, 2015 at 5:12 pm

      You are absolutely correct, I changed it to say “vegan option” and offered coconut oil as a substitute. Thank you!

      Reply
  8. Ann Einhorn says

    December 16, 2017 at 10:27 am

    can this be roasted?

    Reply
    • lauren.kelly says

      December 16, 2017 at 1:06 pm

      I can’t see why not, Ann? Let me know if you try it!

      Reply

Trackbacks

  1. maple apricot hermit cookies - Healthy Seasonal Recipes says:
    October 3, 2017 at 10:34 am

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