This is the last of the vegetable idea recipes for making Christmas dinner this Friday, and it's a recipe for maple syrup-glazed carrots. The original recipe, found on a UBU Green Thursdays recipe sheet, called for the carrots to be glazed with honey, but we're going to substitute the honey with maple syrup to make it more vegan-friendly! I'll be back very soon with a recipe for the main part of the Christmas dinner, the nut roast!
Ingredients1kg Chantenay carrots, unpeeled, larger ones halved
25g vegan margarine (such as Pure)
a few sprigs of thyme
1 tablespoon of maple syrup
- Tip the carrots into a deep frying pan with the margarine, thyme and maple syrup.
- Cook for 5 minutes until they start to brown.
- Pour in 250ml of water, bring to the boil and cook until the water has evaporated and the carrots are tender.
- Turn down the heat and cook the carrots slowly, stirring, until glazed.