Maple glazed carrots are dairy free and as sumptuous as ever. Caramelized carrots glazed in coconut oil and maple syrup- SO good!
Truth be told, I could plop down with a bowl of this size filled with glazed carrots and make a meal out of it.
Carrots for dinner; I’ve done it before and I’d do it again. Happily.
As a kid I’d look at you like you were crazy if you suggested for me to put one bite of cooked carrots in my mouth. Unh-unh no way. That’s why I don’t fault my kids for turning their noses up at these. I totally get it. Cooked carrots may be an acquired taste. Plus, BONUS, more for moi!
This seasonal maple glazed carrot recipe is perfect for my dairy-free peeps because by using un-refined coconut oil, then some garlic for a punch of flavor and sweetened with a little maple syrup there’s not a speck of butter- and you won’t even realize it. It really is a simple recipe, perfect for a casual meal next to meatloaf or baked chicken yet these are dressy enough for a formal holiday meal.
Side note: How is it November already?!
To Make These Maple Glazed Carrots You Will Need:
- unrefined coconut oil
- kosher salt
- pure maple syrup
- freshly ground black pepper
- flat-leaf Italian parsley
I’m not fooling you when I say these maple glazed carrots are easy. I mean look at these ingredients?
I roll-cut 2 pounds of unpeeled carrots. I personally don’t know why you need to peel carrots when all they need is a good scrub and rinse. To roll-cut it’s best explained in this video.
Finely mince up a couple cloves of fresh garlic. I love, love, LOVE garlic in this recipe and tend to add quite a bit. Two slightly larger cloves is the ticket.
Heat up a large 12-inch skillet and add 2 tablespoons (solid) un-refined coconut oil. Try not to use refined or you’ll more likely miss out on the coconut flavor, since refined means it’s been removed.
To the oil add in the carrots and 1/2 teaspoon kosher salt.
Toss to coat.
Continue to cook for 20 to 25 minutes, stirring every so often to ensure evenly cooked vegetables.
The carrots are done when they’re tender and the edges have caramelized.
Add in the minced garlic and cook for 2 minutes.
Then pour in the 2 tablespoons maple syrup.
Toss the carrots in the maples syrup and garlic and cook for a minutes or so.
Turn off the heat and add in a teaspoon of coconut oil.
Season with another 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.
For a pop of color I sprinkle the maple glazed carrots with chopped fresh parsley but I think chives would be nice too.
So pretty and SUPER delicious! Welcome to yumsville flavortown.
Coconut Maple Glazed Carrots
- 7 teaspoons coconut oil, unrefined
- 2 pounds unpeeled carrots, scrubbed and roll cut into approximately 3/4-inch pieces
- 1/2 teaspoon kosher salt
- 2 cloves garlic, finely minced
- 2 tablespoons pure maple syrup
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
- Heat 2 tablespoons of coconut oil in a large 12-inch skillet over medium heat. Add carrots and 1/4 teaspoon of salt. Toss to coat and cook the carrots for 20-25 minutes or until tender and the edges of the carrots caramelize.
- Add in the garlic and cook for 2 minutes. Pour in the maple syrup, toss to coat and cook for a minute or so.
- Turn off the heat and stir in the remaining teaspoon of coconut oil before seasoning with remaining 1/4 teaspoon of kosher salt and the 1/8 teaspoon black pepper.
- Sprinkle with chopped parsley and serve immediately!
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