This is a yummy side-dish! I like to serve it alongside the Southwestern Baked Rice Casserole.
Ingredients:
• 1 tablespoon Earth Balance nondairy spread
• 2 tablespoons pure maple syrup
• 1/4 cup apple or freshly squeezed orange juice
• 1/2 teaspoon ground cinnamon, or to taste
• Dash of ground nutmeg
• One 16-ounce bag organic baby carrots
Directions:
1. Heat the nondairy spread, syrup, and juice in a wide skillet. Sprinkle in the cinnamon and nutmeg, then stir in the carrots. Cover and cook until the carrots are tender-crisp, 10 to 15 minutes.
2. Uncover and cook over medium-high heat to allow the liquid to thicken and glaze the carrots, 3 to 4 minutes.
