Carrots with Maple Thyme Glaze


  • 2 bunches small carrots, peeled, trimmed (keep small tops)
  • 2 tbsp maple syrup
  • 1 tbsp fresh thyme, chopped
  • Salt to taste

Makes: 4-6 servings
Free of: gluten and all top allergens


  1. Heat salted water in a medium sauce pan. Cook carrots until just tender.
  2. Drain well, place in bowl and toss with maple syrup, thyme and salt.
  3. Serve immediately.

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