Who loves maple syrup? We do! Vermonters have been harvesting maple for hundreds of year. Syrup is made by boiling sap into a concentrated form. You can use it to top pancakes or waffles, mix into a salad dressing, or create a simple glaze for roasted vegetables.
Recently, maple syrup was named a “superfood.” Tests on the syrup found that it contains compounds which could help manage Type 2 diabetes, as well as acting as anti-cancer and anti-inflammatory agents.
Researchers also found that many of the antioxidant compounds, which prevent the oxidation and aging of the body’s cells, aren’t found in other natural sweeteners. So, the next time you make a cup of joe, add some maple syrup to sweeten it.
Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
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Maple-Glazed Carrots with Dill
- 3cupssliced carrots
- 2Tbspmaple syrup
- 1 1/2Tbspchopped fresh dill
- 1/8tspblack pepper
- Place carrots in a skillet and add just enough water to cover. Bring to a boil, then simmer until carrots are tender. Drain off any extra water.
- Stir in butter, syrup, dill, salt, and pepper. Mix until well-combined, and serve warm.