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|
- Combine maple syrup and apple juice and simmer, stirring, until the mixture thickens and resembles caramel syrup.
- Add the drained vegetables.
- Let stand over very low heat for about 30 minutes, stirring frequently to coat evenly with the glaze.
- Serve hot.
*NOW items available at your local health food store
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