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Glazed Carrots (Gluten-Free)
https://www.celiac.com/articles/22734/1/Glazed-Carrots-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 11/10/2011
 
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.

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

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.