Glazed Carrots (Gluten-Free)

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By Jefferson Adams

November 10, 2011
By Jefferson Adams • November 10, 2011

Glazed Carrots (Gluten-Free)

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Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots.

Ingredients:
1 pound carrots cut into 1-inch pieces
2 tablespoons maple syrup or honey
1 tablespoon butter
1 tablespoon lemon juice
½ cup freshly chopped parsley
Pepper to taste

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Directions:
Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.

Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice.

Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.
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Guest Maureen

Posted November 14, 2011

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I make my carrots very much like this except I leave out the lemon juice and replace the parsley and pepper with a 1/4 teaspoon of cinnamon! Yum!

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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