Maple Glazed Carrots
Ingredients:
- 700 g (about 6–8 medium) carrots
- 45 ml (3 tbsp) maple syrup
- 22.5 ml (1½ tbsp) vegan butter or olive oil
- 5 ml (1 tsp) apple cider vinegar
- 1.3 g (½ tsp) ground cinnamon
- 0.5 g (¼ tsp) ground ginger
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 3 g (1 tbsp) fresh thyme leaves
- Fresh parsley, roughly chopped, to serve
- Flaky sea salt, to finish (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cut the carrots into evenly sized pieces — uneven cuts mean some carrots turn glazed and tender while thicker ones stay undercooked in the same amount of time.
Instructions:
- Prep the carrots: Peel the carrots and cut them into even pieces — diagonal coins about 1.5 cm thick, or halve lengthwise and cut into batons. Uniform sizing is important so everything cooks at the same rate. Baby carrots can be used whole or halved.
- Start cooking: Melt the vegan butter in a large, wide skillet over medium heat. Add the carrots in a single layer and cook undisturbed for 3–4 minutes until lightly golden on the first side. Flip and cook another 2–3 minutes. The goal is a little caramelisation before adding the glaze.
- Add the glaze: Pour in the maple syrup, apple cider vinegar, cinnamon, ginger, salt, and pepper. Stir to coat every carrot. The mixture will bubble up — that’s the glaze beginning to form. Add 2–3 tbsp of water to help the carrots cook through without burning.
- Simmer and glaze: Reduce heat to medium-low. Cover and cook for 6–8 minutes, stirring once halfway through, until the carrots are just tender when pierced with a knife. Remove the lid and increase heat to medium-high. Cook for another 2–3 minutes, stirring frequently, as the liquid reduces into a thick, sticky glaze that coats every piece. Watch closely — the maple syrup can go from glazed to burnt quickly.
- Finish with thyme: Remove from heat. Scatter the fresh thyme over the carrots and toss gently. Taste and adjust seasoning — a little extra maple syrup for sweetness, a touch more vinegar for balance, or a pinch more salt to bring everything together.
- Serve: Transfer to a serving dish. Finish with chopped fresh parsley, a pinch of flaky sea salt, and a final drizzle of maple syrup if desired. Serve hot.
Notes: The apple cider vinegar is the key to balance — it cuts through the sweetness of the maple syrup and stops the glaze from tasting one-dimensional. Don't skip it. Watch the glaze closely in the final minutes; maple syrup reduces fast and the line between perfectly sticky and burnt is thin.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat with a splash of water to loosen the glaze, or microwave for 1-2 minutes. These also work well served at room temperature as part of a salad or grain bowl.
Variations: Toss carrots with all glaze ingredients, spread on a baking sheet, and roast at 200°C (400°F) for 25-30 minutes, flipping halfway, for a roasted version. Add ¼ tsp smoked paprika to the glaze for a sweet-smoky depth. Add the zest and juice of half an orange alongside the maple syrup for a citrus glaze. Add a pinch of cayenne or a drizzle of harissa for a sweet-heat combination. Swap thyme for fresh rosemary, sage, or a handful of fresh dill after cooking.
Serving Suggestions: A brilliant side dish for roast dinners, holiday spreads, or alongside lentil dishes, grain bowls, and creamy mashed potatoes. Also excellent tossed into a warm salad with rocket, walnuts, and a tahini dressing.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The maple syrup brings natural sweetness with a hint of caramel depth. The vegan butter or olive oil adds richness and helps create a tender, flavorful base. The apple cider vinegar adds tang that cuts through richness and balances the flavors.
Maple Glazed Carrots
Ingredients:
- 700 g (about 6–8 medium) carrots
- 45 ml (3 tbsp) maple syrup
- 22.5 ml (1½ tbsp) vegan butter or olive oil
- 5 ml (1 tsp) apple cider vinegar
- 1.3 g (½ tsp) ground cinnamon
- 0.5 g (¼ tsp) ground ginger
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 3 g (1 tbsp) fresh thyme leaves
- Fresh parsley, roughly chopped, to serve
- Flaky sea salt, to finish (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The maple syrup brings natural sweetness with a hint of caramel depth. The vegan butter or olive oil adds richness and helps create a tender, flavorful base. The apple cider vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Cut the carrots into evenly sized pieces — uneven cuts mean some carrots turn glazed and tender while thicker ones stay undercooked in the same amount of time.
Instructions:
- Prep the carrots: Peel the carrots and cut them into even pieces — diagonal coins about 1.5 cm thick, or halve lengthwise and cut into batons. Uniform sizing is important so everything cooks at the same rate. Baby carrots can be used whole or halved.
- Start cooking: Melt the vegan butter in a large, wide skillet over medium heat. Add the carrots in a single layer and cook undisturbed for 3–4 minutes until lightly golden on the first side. Flip and cook another 2–3 minutes. The goal is a little caramelisation before adding the glaze.
- Add the glaze: Pour in the maple syrup, apple cider vinegar, cinnamon, ginger, salt, and pepper. Stir to coat every carrot. The mixture will bubble up — that’s the glaze beginning to form. Add 2–3 tbsp of water to help the carrots cook through without burning.
- Simmer and glaze: Reduce heat to medium-low. Cover and cook for 6–8 minutes, stirring once halfway through, until the carrots are just tender when pierced with a knife. Remove the lid and increase heat to medium-high. Cook for another 2–3 minutes, stirring frequently, as the liquid reduces into a thick, sticky glaze that coats every piece. Watch closely — the maple syrup can go from glazed to burnt quickly.
- Finish with thyme: Remove from heat. Scatter the fresh thyme over the carrots and toss gently. Taste and adjust seasoning — a little extra maple syrup for sweetness, a touch more vinegar for balance, or a pinch more salt to bring everything together.
- Serve: Transfer to a serving dish. Finish with chopped fresh parsley, a pinch of flaky sea salt, and a final drizzle of maple syrup if desired. Serve hot.
