Wednesday, 23 December 2015

Katie's Christmas 2015 - Sticky Carrots with Thyme and Maple Syrup

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!


1kg Chantenay carrots, unpeeled, larger ones halved
25g vegan margarine (such as Pure)
a few sprigs of thyme
1 tablespoon of maple syrup


  1. Tip the carrots into a deep frying pan with the margarine, thyme and maple syrup.
  2. Cook for 5 minutes until they start to brown.
  3. Pour in 250ml of water, bring to the boil and cook until the water has evaporated and the carrots are tender.
  4. Turn down the heat and cook the carrots slowly, stirring, until glazed.

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