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Glazed Carrots (Gluten-Free)

Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots.

The finished glazed carrots. Photo: CC--fotoosvanrobinIngredients:
1 pound carrots cut into 1-inch pieces
2 tablespoons maple syrup or honey
1 tablespoon butter
1 tablespoon lemon juice
½ cup freshly chopped parsley
Pepper to taste

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Directions:
Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.

Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice.

Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.

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1 Response:

 
Maureen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Nov 2011 8:24:01 PM PDT
I make my carrots very much like this except I leave out the lemon juice and replace the parsley and pepper with a 1/4 teaspoon of cinnamon! Yum!




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