This is a guest post by our friend Amy B. – Every year at my office we have a Holiday potluck where everyone either donates money to be given to a charity or we bring a food dish. Last year I donated money and the year before that I donated money, so I thought I should make something this year. But what would be easy, dairy-free and gluten-free, and good enough to share? I decided on a side of vegetables, maple-glazed carrots to be precise.
I found the recipe on allrecipes.com, but it needed a little tweaking. I used apple juice rather than orange to let he maple flavor shine more. It also needed just a little more liquid.
For the party, we all gathered in the conference room with our food. It was about 70% desserts and 30% real food. 15% of the real food was chili as we were having a chili contest. I left my carrots out on the buffet line and prayed people would eat them. I saw three people take them right away. My closest co-worker said they tasted wonderful. I tried them after that and felt they had a nice sweet apple flavor, with that underlying maple flavor that I had really wanted. They were yummy.
Special Diet Notes: Maple-Glazed Carrots
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-fee, vegan, plant-based, and vegetarian.
- In a large saucepan, bring 1 inch of water to a boil. Add the carrots, reduce the heat to low, cover and simmer for 3 to 5 minutes or until the carrots are crisp-tender.
- Meanwhile, in another saucepan, whisk the apple juice and starch until smooth. Stir in the water, maple syrup, butter spread, and nutmeg. Bring the glaze to a boil, and cook, while whisking, for 2 minutes or until thickened.
- Drain the carrots and transfer them to a serving bowl. Pour the glaze over the carrots and gently stir to coat.