easy glazed rainbow carrots
We love a colorful side dish! This recipe was actually inspired by some glazed carrots I had in Vegas last week. I’ve never been a huge carrot person, but this glaze made them SO good. Obviously had to “brat-ify” the recipe to lighten it up making these a perfect, macro friendly side to your favorite protein and carb sources! Makes 8 servings.
Macros: 10g c / 1g f / 1g p
Ingredients:
2 lb Rainbow Carrots
1 tbsp Lemon Juice
1 tsp Cinnamon
¼ tsp Salt and Pepper
¼ cup Swerve Brown Sugar Subsitute
8 sprays “I Can’t Believe It’s Not Butter” Spray
1/2 tbsp Olive Oil
Directions:
Prep the carrots, then add them to a deep skillet or saucepan. I peeled my carrots, then chopped them in half and sliced lengthwise. Once they’re ready, cover them with water in the pan and boil over high heat until tender (once my water was boiling it took about 10 minutes!)
Drain the water from the pan then add the carrots back in.
Add the sprays of butter, brown sugar, lemon juice, and cinnamon to the pan. Cook over medium- low heat for about 5 minutes until the “glaze” ingredients have thickened a little bit.
Season with salt & pepper as needed.I also added a little extra cinnamon.
Serve immediately with some parsley (I used dried) sprinkled over top!
Enjoy! 🙂
