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Date Glazed Carrots
Servings 2 to 3 as a side
Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
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Vegan and Sugar free date glazed carrots. This was a childhood favorite of mine, and the dates add just the right touch of sweetness and caramel flavor.
Prep Time 10 minutes |
Cook Time 5 minutes |
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Ingredients:
Date Syrup Ingredients:
- 1 cup Medjool dates - pitted and chopped
- 1 1/2 cups water
For the carrots:
- 4 large carrots - thinly sliced
- 1 tsp fresh thyme
- 1/4 cup water
- 1/4 cup date syrup (included in this recipe)
- non-stick oil spray (optional)
Special Equipment:
Blender (High speed blender works best) (like this one from Amazon)
Preparation Method:
Date Syrup:
Make the date syrup before preparing the carrots.
Place dates in a medium or large bowl. Bring water to a simmer and pour over the dates. Let the dates sit in the water until the water is cool enough to blend, about 30 minutes. Pour the dates and water into a blender and blend on high until smooth. Strain if desired. Refrigerate in a sealed container for up to 2 weeks.
Glazed Carrots:
Slice the carrots into coins no thicker than 1/4 inch. Remove the thyme leaves from the stems and lightly chop.
Heat a large non-stick skillet over medium-high heat. Spray with on-stick spray if using. Add the carrots to the pan along with a couple tablespoons of water and sauté for 1 minute, tossing or stirring occasionally. Add the thyme leaves and another tablespoon or two of water and sauté for about 30 seconds. Add the date syrup and 1/4 cup of water and bring the mixture to a simmer and cook while stirring occasionally until most of the moisture has evaporated and the carrots are coated with the reduced date syrup.
Serve immediately, or refrigerate in a covered container for up to 4 days.