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Maple-Glazed Baby Carrots


Maple-Glazed Baby Carrots

Maple-Glazed Baby Carrots.

© 2011 Ashley Skabar, licensed to About.com, Inc.

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


  • 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


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.

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