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Maple Glazed Carrots and Onions

Adapted from the Vermont Maple Festival Cookbook, St. Albans, Vermont, 2005

1 lb. cooked carrots
1 lb. cooked whole white onions
1/2 cup NOW Real Food® Maple Syrup*
1/2 cup apple juice
  1. Combine maple syrup and apple juice and simmer, stirring, until the mixture thickens and resembles caramel syrup.
  2. Add the drained vegetables.
  3. Let stand over very low heat for about 30 minutes, stirring frequently to coat evenly with the glaze.
  4. Serve hot.

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