Thursday, July 01, 2010

Maple Carrots and Sweet Tomatoes

This pleasing side dish is a great addition to a quick summer meal.

6 organic carrots, sliced on the bias
2 tablespoons soy-free vegan buttery spread (Earth Balance®), or pure olive oil, or butter of choice
2 tablespoons sun-dried tomatoes preserved in olive oil, or 2 dried tomatoes rehydrated and diced
2 tablespoons Maple sugar, or date sugar, or cane sugar, or light brown sugar, or liquid sweetener of choice such as Maple syrup or honey
  1. In small pot over medium heat, melt buttery spread; add carrots and tomatoes.
  2. Sprinkle on date sugar; stir; place on lid; decrease heat to low; cook until carrots are tender; stir occasionally.
  3. Serve warm or cold.
Servings: 4
Preheat: None
Prep Time: 5 min
Cooking Time: 15 min

Other Vegetables to Use
(clean then cut into matchstick-sized strips)
  • Beet
  • Acorn squash
  • Kombucha squash
  • Onion
  • Potato of choice, such as Baby Red
  • Pumpkin
  • Turnip
  • Rutabaga
Combine with carrots, or use in replacement of carrots.

To prepare using an outdoor grill: generously coat the surface of a sheet of aluminum foil with fat or oil of choice, such as lard or olive oil; in a small bowl mix together all ingredients; place mixture in center of prepared foil; fold the long side of foil to meet in center, fold over edges to crimp the two sides together; repeat with other open side; place over coolest part of grill; cook at least 20 minutes – check for desired doneness prior to removing from grill.

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