Sweet & Salty Carrots


This recipe is from Isa Chandra Moskowitz’s Appetite for Reduction. They’re a twist on your typical carrot side dish, but simple, easy and inexpensive to put together.

1 lb baby carrots
2 tbls pure maple syrup
half tsp Kosher salt (I used cracked sea salt.)

Preheat oven to 375 degrees. Spread the carrots over a piece of foil. Drizzle on the maple syrup (. Sprinkle on the salt. Gather the sides of the foil and fold together to seal in the steam. Heat for 30 mins then turn the carrots and continue to heat an additional 10 mins.

I put mine in a little extra cause 1) I have a table top oven so things take just a little longer and 2) I like my carrots really tender.

I poured both the carrots and juice into a bowl, then spooned a little of the juice over the carrots when I plated them.

My mother loved these little babies.

Be sure to buy Appetite for Reduction for this and many more low fat recipes.


2 thoughts on “Sweet & Salty Carrots

    1. Thanks! I went back and edited some things cause my Droid had some fun autocorrecting me. My version and the book’s differ a little cause I didn’t have a pan nor like using more tinfoil than I really have to. Super easy to make. One problem? I’m now in love with pure maple syrup. Also, I loved you blog theme, so I hope you don’t mind that I added you to my Veg*n Comrades links.

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