3-Ingredient Maple Glazed Carrots
This recipe was originally included as part of my 2018 holiday recipe e-book, but I love it so much that I decided it deserves to be a stand-alone blog post!
First of all, it’s only 3 ingredients (I’m all about being a minimalist whenever possible).
Secondly, it’s a vegetable. According to the CDC, in 2015 only 9% of adults in the U.S. met the federal guidelines for daily intake of at least 3 to 4 servings of vegetables (1). That being said, it’s part of my “dietitian mission” to help increase our country’s consumption of nutrient-dense whole foods… with an emphasis on veggies of course!
Carrots are incredibly versatile: we can enjoy them fresh or cooked, sweet or savory, and they make great additions to soups & juices. Plus, they’re pretty kid-friendly (at least I think so!).
Carrots are also EXTREMELY nutrient-dense. We’re encouraged to eat an orange veggie like carrots at least a few times a week, in order to reap the health benefits I am about to share with you…
But there’s something mind-blowing you should know: There is NO vitamin A in carrots!!!!
Are you shocked?! Read on.
True vitamin A in its activated state (“retinol”) is found only in animal products such as organ meats, egg yolks, pastured butter/ghee, and certain types of fish (2).
Carrots are actually abundant in vitamin A’s precursor, beta-carotene (a fat-soluble antioxidant in the carotenoid family, which is responsible for the orange pigment).
When properly converted to vitamin A, carotenoids such as beta-carotene are famous for boosting our immunity, promoting optimal eyesight, and reducing skin damage/aging (3).
In 2017, Researchers in Canada assessed the diets over 2,700 adults who smoked regularly and found that eating foods rich in carotenoids/antioxidants frequently has a strong preventive effect on lung cancer (4).
We don’t need to be munching on carrots multiple times a week in order to meet the above guideline; beta-carotene is also found in sweet potatoes, orange peppers, turnips, and calendula (marigold) flowers to name a few. Variety is a key component of health/balance, so go ahead and switch it up whenever you can!
People with certain genetic mutations may struggle with converting beta-carotene into vitamin A, so it’s beneficial to include some vitamin A-rich foods in their diet in ADDITION to consuming orange veggies on-the-reg (5)!
- More is not always better: fat-soluble vitamins become toxic in large doses, and it’s ideal to get our vitamins from food versus supplements whenever we can.
- Also, make sure to include some kind of fat (hummus, guacamole, butter/coconut oil, etc.) so that you are truly reaping the benefits of fat-soluble vitamins and pigments like the ones in carrots. 😉
Speaking of fat-soluble vitamins, this recipe makes that easy for you! The vegan or dairy-free option is to use coconut oil or Earth Balance instead of butter. You will still reap lots of health benefits— I promise!
- 1 lb bag carrots
- 1/4 cup Kerrygold butter or coconut oil
- 2 to 4 tablespoons of real maple syrup (or coconut nectar or raw honey)
- Optional garnish
Peel and chop carrots.
Heat butter/oil and maple syrup in frying pan on medium heat and then add carrots.
Cover and simmer until they are cooked through – about 15-20 minutes.
Optional – garnish with something green!