This recipe came from one of our Green Nosh participants. Everyone loved the beta-carotene loaded carrots.

  • 1 T veggie broth or white cooking wine
  • 1 shallot, minced
  • 1/4 cup water
  • 1/4 cup pure maple syrup
  • 1/4 tsp ground cinnamon 
  • 1/8 tsp ground cloves
  • 4-5 cups carrots, sliced about 1/4 inch thick
  • 4 tps apple cider vinegar

Heat water in skillet and saute minced shallot about 1 1/2 minutes. Add a bit more water if needed so as not to burn shallot. 

When shallots are nicely browned, add the water, syrup, cinnamon and cloves. Bring to a boil, stirring occasionally. Add the carrots and return to a simmer.

Cover the carrots,  reduce heat to medium and cook about 5 minutes till carrots are al dente. Add the vinegar, stir, and simmer for another 3 minutes. Make sure carrots are coated with the liquid.

This recipe has been adapted from the original by Lauren Kelly Nutrition