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Slow-Simmered Maple Rosemary Carrots

Slow-Simmered Maple Rosemary Carrots recipe

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Cooking Method
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 10 min Cook Time: 30 min Rest Time: 5 min Total Time: 45 mins
Servings 4
Calories 600
Best Season Fall
Ingredients
  • 500 gram Carrots
  • 4 teaspoon Maple Syrup
  • 4 sprig Fresh Rosemary
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
Instructions
  1. Peel and slice the carrots into thick rounds.
  2. In a large saucepan, heat olive oil over medium heat.
  3. Add the carrots and sauté for 5 minutes.
  4. Stir in maple syrup, rosemary, salt, and black pepper.
  5. Reduce heat to low, cover the saucepan, and simmer for 25 minutes or until carrots are tender.
  6. Remove from heat and let the carrots rest for 5 minutes.
  7. Serve hot and enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 25g9%
Sugars 12g
Protein 2g4%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/slow-simmered-maple-rosemary-carrots/