Most glazed baby carrot recipes call for butter and brown sugar, but this dairy-free recipe substitutes soy margarine and maple syrup, creating a fragrant, satisfying dish that everyone, vegan, dairy-free or not, will enjoy.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4-6 servings
Ingredients:
- 1 lb. bag baby carrots
- 4 pearl onions, peeled
- 1/4 cup finely chopped fresh parsley
- 3 T. dairy-free soy margarine
- 1/4 cup vegetable stock
- 1/4 cup maple syrup
- 3 T. fresh orange juice
- 1/8 t. salt, or to taste
- 1/4 cup finely chopped fresh parsley
- Freshly ground black pepper, to taste
Preparation:
1. Combine all of the ingredients except the parsley and black pepper in a medium-sized heavy saucepan over medium-high heat. Bring to a boil, stirring occasionally for 10 minutes. Add the freshly ground parsley, mixing to evenly distribute, and continue to cook for 5 minutes more, or until the carrots and onions are coated in a shiny glaze. Remove from heat and transfer to a heat-proof dish for serving. Add freshly ground black pepper to taste and serve.
