Serves 4-6
Free of: All top allergens and gluten-free.

Ingredients

• 2 bunches small carrots, peeled, trimmed (keep small tops)
• 2 tbsp (30 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme, chopped
• Salt to taste

Method

1. Heat salted water in a medium sauce pan. Cook carrots until just tender.
2. Drain well, place in bowl and toss with maple syrup, thyme and salt.
3. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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