Oil Free Maple Glazed Carrots! Skip the oven with these wholesome and simple skillet carrots that are sure to create a beautiful pop of color on your dinner table.
A quintessential American side dish with a healthy twist, these Oil Free Maple Glazed Carrots are so easy to make and brimming with sweet deliciousness. Carrots are lightly sweetened with maple syrup and sprinkled with aromatic cinnamon for a perfect holiday side dish or any day of the week.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We love carrots! These maple-glazed carrots are super tasty! We devoured them! Yasmeen really enjoyed them as well. They make for the perfect holiday dinner side dish or for every day dinners as well.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: These oil-free maple-glazed carrots are a tasty side dish featuring a maple syrup glaze and cinnamon. The sweetness is light allowing the carrot flavor to shine. The cinnamon is also light if you use a Cylon
- Carrots: The timing for cooking carrots is completely dependent upon the size and type of carrot. Baby carrots typically take a tad bit longer to cook. Baby carrots are actually over-sized full-grown carrots, cut down into two-inch pieces where another machine rounds off the edges so that they look a “baby” carrot. They are perfectly fine to eat; they just tend to take a little bit longer to cook.
- Maple Syrup: We had family members completely divided over how much maple syrup this recipe needed. Feel free to ramp up or cut back to suit your own personal preferences.
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
- Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. We used Ceylon cinnamon which has a very light flavor. You can use your favorite cinnamon in this recipe; however, we strongly suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
- Herbs/Spices: Feel free to ramp up the cinnamon or add other herbs and spices like thyme, rosemary, or substitute the cinnamon for a pumpkin pie spice.
Leftovers and Freezing:
Leftovers will generally keep for 4 to 5 days stored in the refrigerator. Store in a covered container.
This dish can be frozen.
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large skillet with a tight-fitting lid
A quintessential American side dish with a healthy twist, these Oil Free Maple Glazed Carrots are so easy to make and brimming with sweet deliciousness.
- 2 lbs. carrots, peeled, cut into 2-inch pieces
- 2 cups water
- 1 Tablespoon pure maple syrup
- ½ teaspoon sea salt (+/-) *
- ¼ cup pure maple syrup (+/-) *
- ½ teaspoon molasses *
- ½ teaspoon cinnamon (+/-) *
- Pinch to ½ teaspoon sea salt (+/-) *
- Peel and cut the carrots, set aside.
- In a bowl, mix 2 cups water with 1 Tablespoon maple syrup and ½ teaspoon sea salt. Whisk until combined. Place into the skillet and heat until boiling, then lower to a gentle boil. Add the carrots, cover the skillet and simmer covered for 15 to 20 minutes or until they reached the desired tenderness.
- In the meantime, place all the Glaze Ingredients into a small bowl, whisk to combine and emulsify, set aside.
- Once the carrots are tender, remove the skillet from the heat, transfer the carrots from the skillet to a plate, and set aside. Drain off all the liquid from the skillet and discard the liquid.
- Place the empty skillet back onto the burner, place the cooked carrots back into the skillet. Turn the heat up, as soon as the skillet is good and hot (not burning), add the Glaze Mixture and gently stir until the glaze starts to bubble up and gets sticky, coating the carrots. Stir constantly to prevent burning.
- Once the carrots are thoroughly coated and glazed, and all the glaze has been absorbed onto the carrots, remove the skillet from the stove, transfer the carrots to a serving platter (or bowl), serve, and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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