Sweet, simple, and bright, these maple glazed carrots add a pop of festive colour to any occasion. Unlike more divisive vegetable sides that no recipe, masterful preparation, or creative presentation can convince some diners to eat (looking at you, brussels sprouts), these carrots have a universal appeal. Picky eaters of all ages will be happy to eat their veg when you serve this dish! Serving vegetable connoisseurs? Sprinkle with a finishing salt like Maldon or fleur de sel to add a sophisticated crunch.
- Wash, top, and peel (or scrub) rainbow carrots. (If you can’t find rainbow carrots, use fresh bunched carrots in standard orange). Cut in half from tip to stem, then slice halves into quarters. If your carrots are long, cut quarters in half to make 3” – 4” sticks.
- In a skillet or sauté pan over medium-high heat, melt non-dairy butter. Add carrots, maple syrup, and water. Cook, uncovered, until carrots are just tender (not crunchy, but not super soft), and liquid is reduced to a glaze. Turn carrots occasionally as they cook, and reduce heat to medium or medium-low as needed to avoid sticking or over-reducing the glaze.
- When carrots reach desired tenderness, remove from heat. Sprinkle with salt, stir, and transfer carrots and glaze to a serving dish.