Vegan Braised Carrots with Maple "Honey" & Thyme

🛒 Ingredients

• 500 g whole baby carrots (or small carrots, peeled and trimmed)
• 2 tbsp vegan butter.. 3 tbsp pure maple syrup (replaces honey)
• 150 ml vegetable broth or water.. 1 tbsp fresh thyme sprigs (plus extra for garnish)
• 1 clove garlic, lightly crushed.. ½ tsp fine sea salt
• Freshly cracked black pepper.. Optional: 1 tsp lemon juice, to brighten at the end

👩‍🍳 Instructions

1. 1

   Prep: Wash and peel the carrots, leaving a little bit of the green top intact if you like the look. Trim the root ends.

2. 2

   Sauté gently: Place a wide skillet or saucepan over medium‑low heat. Add vegan butter and let melt. Add carrots and cook gently for 3–4 minutes, turning occasionally, until they begin to soften slightly and take on a little golden colour.

3. 3

   Braise: Pour in the maple syrup and vegetable broth. Add the thyme sprigs, garlic, salt, and a few turns of black pepper. Bring to a gentle simmer — do NOT boil rapidly.

4. 4

   Cook slowly: Cover with a lid and simmer gently for 15–20 minutes, until the carrots are tender when pierced with a knife but still hold their shape. Remove the lid and turn the heat up slightly.

5. 5

   Glaze: Let the liquid bubble gently for another 3–5 minutes, turning the carrots often, until the sauce reduces down to a thick, shiny glaze that coats each carrot beautifully. Discard the garlic clove and woody thyme stems.

6. 6

   Finish & serve: Stir in a tiny squeeze of lemon juice if you like, taste and adjust salt. Transfer to a warm serving dish, garnish generously with fresh thyme sprigs and extra black pepper. Serve hot.