Recipes
Ingredients
- 4 cups carrots angle cut
- ½ tablespoon olive oil
- 1 tablespoon soy-free, vegan butter
- ¼ cup water
- 1 tablespoon maple syrup
- 2 teaspoons fresh lemon juice
- 4 sprigs fresh thyme
- pinch sea salt
- Place cast-iron skillet or sauce pan on medium heat. Melt oil and butter.
- Place carrots in the skillet and cook for about 2 minutes.
- Add water and maple syrup to the pan and simmer for 7-8 minutes, or until liquid has formed a syrupy consistency.
- Add lemon juice and thyme to the pan and stir.
- Season with salt and serve.
Chef's Narrative
A nice twist on a classic glazed carrot recipe, these carrots are on the table in minutes.
Recipe Substitutions
If food allergies or preferences are not a concern, you can replace vegan butter with dairy unsalted butter.
Parsley would work well in this dish as another herb option.
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 5g, Saturated: 1g, Trans Fat: 0g, Sodium: 240mg, Potassium: 436mg, Carbohydrate: 23g, Dietary Fiber: 4g, Protein: 1g
Allergens:
N/A
Chef's Narrative
A nice twist on a classic glazed carrot recipe, these carrots are on the table in minutes.
Recipe Substitutions
If food allergies or preferences are not a concern, you can replace vegan butter with dairy unsalted butter.
Parsley would work well in this dish as another herb option.
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 5g, Saturated: 1g, Trans Fat: 0g, Sodium: 240mg, Potassium: 436mg, Carbohydrate: 23g, Dietary Fiber: 4g, Protein: 1g
Allergens:
N/A
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Ingredients
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