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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"An intellectual carrot. The mind boggles."
-Lederer and Nyby, Screenwriters of The Thing from Another World

The refrigerator light goes on...

Most candied carrots recipes are way too sweet and the amount of brown sugar or molasses or maple syrup masks the flavor of the carrots. The combination of the light spread and a small amount of maple syrup with the salt balances nicely with the natural sweetness of the carrots.

Steaming

For the most part, I like to steam my veggies. There are some exceptions. When I cook Brussels sprouts whole, I feel that they do better being blanched, especially if there are a lot of them in the steamer basket. When you steam a lot of vegetables, the ones at the bottom of the steamer cook faster than those on the top. Stirring them works but is a hassle.

A good example is beans.  I remember steaming some snap peas for a dinner once and I wasn’t thinking much and simply put them on to steam.  Of course, the peas at the bottom of the basket were mush while those at the top were perfect.  Blanching beans, Brussels sprouts, asparagus and the like in a lot of water actually give you more control over your food.  

Candied Carrots

Servings = 2 | Serving size =about one cup carrots

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This healthy recipe does not make very good leftovers.

2 cups	water
8 ounces	carrots
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1 Tbsp	maple syrup
1/4 tsp	salt

Place the water in a pot fitted with a steamer basket over high heat. Steam for about 10 -15 minutes until the carrots are slightly tender.

Combine the cooked carrots with the light spread, maple syrup and salt and serve.