This recipe for Maple Cinnamon Glazed Carrots was developed in collaboration with Edible Nutmeg Magazine for a Friendsgiving Feast feature. They are simple, sweet, and a pleasure to eat! Bonus: It’s vegan!
Although the original version was with honey, the maple syrup is a vegan alternative that adds a cozier, more fall, flavor if you will. Whether you make it with honey or maple syrup, guests will surely help themselves for seconds!
“A perfect dish for Thanksgiving, Friendsgiving, or any celebration!” – Edible Nutmeg
Maple Cinnamon Glazed Carrots ft. Edible Nutmeg Magazine:
SERVES: 4
Ingredients:
- 2 bunches of carrots (about 2 pounds), stems removed
- 1/4 cup maple syrup
- 1 1/2 Tbs avocado oil (or cooking oil of preference)
- 2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
Method for Maple-Cinnamon Glazed Carrots:
- Preheat oven to 425˚F. In a mixing bowl, mix honey, cooking oil, and cinnamon. Set aside.
- Wash carrots and cut in half, lengthwise. (If carrots are thick, quarter them lengthwise, instead.) Place cut carrots in a baking tray and pour the maple mixture over them. Toss until well coated, then cover tightly with tin foil. Bake for 30-40 minutes or until fork tender.
- When ready to serve, remove the foil, then plate carrots and garnish to preference (I like topping with roasted pumpkin seeds and pomegranate arils if on hand). Enjoy!
For more recipes to try, to pair alongside, like Fall Harvest Salad, please visit the Kitchen Journal.
