Maple Glazed Carrots (Vegan, WFPB)

Growing up the only way I used to ever eat carrots was if they were drenched in brown sugar and swimming in butter. I realize now that it would have been much healthier to just omit the side dish all together than to have ingested so much animal fat and refined sugars. But I loved it, and I would use the phrase, "carrots are healthy" to justify eating this decadent side dish. And now that the holidays are coming around quickly, I wanted to make my own healthy WFPB version of glazed carrots. I knew they had to be just as delicious, but a whole lot healthier. Which is really the theme of all of my WFPB Holiday Recipes that I have been sharing throughout the month of November so far. In this recipe I used my InstantPot to make quick work of cooking down the carrots, but this can also easily be done on the stove top cooking at a medium heat for around 15 minutes. This is really one of my favorite side dishes, and I hope that it is a dish your guest will love this holiday season. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's the Ingredients!

  • 2 lbs bag of large carrots

  • 2 cups of water

  • 1/2 cup maple syrup

  • Baking Dish

  • InstantPot


  1. Slice the carrots into 1/4" thick pieces

  2. Place the carrots and the cup of water into the the InstantPot

  3. Cook for 10 minutes using the pressure cook setting

  4. Quick Release

  5. Drain water from the carrots

  6. Transfer the carrots and maple syrup together in your baking dish

  7. Bake at 375 F for 15-20 minutes


- Plant Based Gabriel

© 2018 Plant Based Gabriel