How to Cook Up Gluten-Free Glazed Carrots with Walnuts
Carrots add so much color to a plated dish, and making an impressive side dish simply doesn’t get any easier than this gluten-free treat. You can use pecans in place of the walnuts and pure maple syrup in place of the brown sugar.
Preparation time: 5 minutes
Cooking time: 8 minutes
Yield: 4 servings
3 cups baby carrots
2 tablespoons butter
3 tablespoons chopped walnuts
1 1/2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon pepper
Put the carrots in a medium saucepan and cover them with water. Boil until they’re tender but not mushy. Drain.
While the carrots are draining, melt the butter in the same saucepan and add the walnuts.
Sauté the nuts for 1 minute, and then add the sugar, cinnamon, salt, and pepper. Stir to combine.
Stir the carrots into the nut mixture until they’re evenly coated with the glaze.
Per serving: Calories: 140; Total fat: 9g; Saturated fat: 4g; Cholesterol: 15mg; Sodium: 112mg; Carbohydrates: 141g; Fiber: 2g; Sugar: 11g; Protein: 1g.