Carrot crazed human. This is me. It’s one of the best vegetables in the world. I heart them juiced. Love them in stir-fry. They’re amazing dunked in dip. Boiled. Steamed. Pureed like baby food. In soups. Pulled out from the garden after being sprayed with the garden hose. Divine.
I’m trying to make it more a focus to eat veggies and fruit for snacks, rather than going to carbs like crackers or toast. This is one of my snacking ventures, but it’s a perfect side dish for dinner of lunch.
Maple Glazed Carrots
- 30-40 organic baby carrots
- ¼ cup maple syrup
- Sprinkling of salt
- A couple pinches of cinnamon
- 1 teaspoon of parsley
Place the baby carrots on a parchment sheet lined tray. Evenly pour the syrup over the carrots. Add salt, cinnamon, and parsley. Bake for 30-45 minutes. I used our toaster oven to make these, so I’m not sure what the time difference would be if you used the oven. For a side dish, this would serve 3.
Nutritional Info (per serving): Cals: 109, Sodium 191mg, Carbs: 27g, Fibre: 3.5g, Sugars: 21g, Protein: 1g
Today: I’m missing running and exercise so much. But my upper body injury is not letting me work out at all! Any physical exertion that is more than walking around gives me great discomfort. It’s amazing how I took a simple 3 mile run for granted…but I’m about to go stir crazy from not being physically active. Maybe later on I’ll take a walk outside for some fresh air. Maybe that will help. I can’t wait till this heals!
What you do when your injuries stop you from working out?
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