Growing up the only way I used to ever eat carrots was if they were drenched in brown sugar and swimming in butter. I realize now that it would have been much healthier to just omit the side dish all together than to have ingested so much animal fat and refined sugars. But I loved it, and I would use the phrase, “carrots are healthy” to justify eating this decadent side dish. And now that the holidays are coming around quickly, I wanted to make my own healthy WFPB version of glazed carrots.
I knew they had to be just as delicious, but a whole lot healthier. Which is really the theme of all of my holiday recipes that I have been sharing throughout the month of November so far. In this recipe, I used my InstantPot to make quick work of cooking down the carrots, but this can also easily be done on the stovetop cooking at medium heat for around 15 minutes. This is really one of my favorite side dishes, and I hope that it is a dish your guest will love this holiday season.
If you go ahead and give this recipe a try, let me know what you think and share a picture on my Instagram and Facebook page of how it turned out for you.
Maple-Glazed Carrots are one of the easiest and tastiest recipes that you can serve at your next vegan holiday party!
Scale
Ingredients
2 lbs carrots
2 cupsvegetable broth or water
1/2 cupmaple syrup
Instructions
Slice the carrots into 1/4″ thick pieces and then place the carrots and the cup of water into the InstantPot. Set the InstantPot to cook for 10 minutes on the manual or “pressure cook” setting.
Allow the InstantPot to naturally release and then drain the liquid. Mixed the drained carrots with maple syrup and then spread evenly into a baking dish.
Bake at 375 degrees Fahrenheit for 15 to 20 minutes.
Category:carrots, vegan holiday recipe, plant based gabriel carrots
Method:InstantPot, Baking
Keywords: carrots, vegan holiday recipe, plant based gabriel carrots
