Are you thinking about Thanksgiving yet? Yes? Maybe? Too soon?
I’ve started to think about it a little bit, because it never hurts to plan ahead, right? And the month leading up to it is hectic for us…we have our anniversary, Halloween, and my son’s birthday. Yikes. And I don’t even have the Halloween costumes made yet!
Anyway, back to the food here. Some of the side dishes I’m sharing this month would be nice to round out your Thanksgiving meal. These carrots would be especially good, because they are made in one pot, and are very easy to make. It’s nice to have a couple of dishes that are not complicated for a big holiday meal. Even though these are easy, the flavor is wonderful…I love a little bit of buttery, sweet glaze on carrots.
Plus, they look pretty – I love to see some pops of color on the Thanksgiving table! I used coconut sugar this time, but you can go ahead and use the traditional brown sugar. You may want to add half of the sugar at a time and adjust the amount according to your taste.
- one 16 ounce bag frozen carrot coins
- 3½ Tablespoons vegan buttery spread
- 4 Tablespoons coconut sugar or brown sugar
- ½ teaspoon sea salt
- Melt the buttery spread in a sauce pan over medium heat.
- Add the carrots and cook until hot.
- Add the sugar and salt. Stir until sugar is melted and carrots are coated. (You may want to add half the sugar and then adjust the amount according to your taste).
- Serve with more salt if desired.
What’s your favorite Thanksgiving side dish?
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
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