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
- In small pot over medium heat, melt buttery spread; add carrots and tomatoes.
- Sprinkle on date sugar; stir; place on lid; decrease heat to low; cook until carrots are tender; stir occasionally.
- Serve warm or cold.
Prep Time: 5 min
Cooking Time: 15 min
Other Vegetables to Use
(clean then cut into matchstick-sized strips)
- Acorn squash
- Kombucha squash
- Potato of choice, such as Baby Red
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.