Glazed Baby Carrots

Prep Time: 5 minutes      Cook Time: 20 minutes
Yields: 4 Servings

Glazed carrots are one of my absolute favorite side dishes. You can complement a variety of summer dishes with this quick and easy recipe. Utilizing baby carrots frees up a lot of your time by avoiding the need to peel or dice the carrots. This recipe is vegan and it usually is best served warm, soon after cooking.

Glazed Baby Carrots A Lighter Beet
Glazed Baby Carrots (c) 2017 Martin Caro A Lighter Beet

1 lb. – Baby Carrots

½ tsp – Sea Salt

2 Tbsp – Vegan Butter

2 Tbsp – Agave

1 ½ Tbsp – Lemon Juice

¼ tsp – Ground Black Pepper

¼ Cup – Freshly Chopped Parsley

Glazed Baby Carrots A Lighter Beet
Glazed Baby Carrots (c) 2017 Martin Caro A Lighter Beet

Step 1 – In a medium size saucepan, bring water to a boil over medium heat with sea salt. Add the baby carrots and cook for 10-15 minutes. Keep in mind you only need enough water to completely cover the carrots.

Step 2 – Once carrots are almost cooked to your liking, take the saucepan off the burner and drain the water completely.

Step 3 – Place the carrots back into the saucepan and add the vegan butter, agave, lemon juice and black pepper. Place the saucepan back on the stove and cook over medium heat for about 5 minutes or until the liquid has boiled down and the glaze has formed.

Step 4 – Plate carrots and garish with freshly chopped parsley.


Maple syrup in place of agave is fine to do but does cause the carrots to come out a bit sweeter. So if you’re not a fan of a glaze being overly sweet I’d advise sticking to agave. For more servings you can double the recipe but keep in mind it will affect cooking time.


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