The recipe I’m sharing this week is for a wonderful side dish of Maple-Glazed Carrots.  It comes from the 21-Day Tummy diet cookbook by Liz Vaccariello.  I checked it out from the library to try out some of the anti-inflammatory recipes and found this one to be a keeper (voted so by my kids of course).  Cooked carrots are not always my favorite vegetable so I was pleasantly surprised with these.

Maple Glazed Carrots
1 lb. carrots (I used a combination of regular & parsnips that I needed to use up), sliced on an angle
3 Tbs. orange juice
1 Tbs. pure maple syrup
1 Tbs. water
2 tsp. extra virgin olive oil
½ tsp. salt
¼ tsp. black pepper

In a medium saucepan combine all ingredients and bring to a simmer, then cover and cook for 5 minutes.  Uncover and stir to coat.  Continue cooking, stirring occasionally, for 6-8 minutes until most of the liquid has evaporated and carrots are tender & glazed.   Yields about 4 ½ c. servings.

This book has some other recipes that look pretty delicious and easy so I recommend checking it out 😊