Sweet Baby Carrots - Vegan Recipe

[Ah yes, the yaoi returns. How I long to be a simple girl of high morals, yet the yearnings for these bishounen men causes me to fall into ruin and sin oh so badly~ Praise Jesus. ~Ririchi]


Oh God not another recipe! Oh yes, it is I, Riri-sensei with yet another recipe just you! (This is not a soap opera Riri and you are not the sexy twin who was in a coma for 10 years so please don’t start this one!) Well, foolery aside, I give you another wonderfully simple but delicious recipe! This is my sweet baby carrots glazed with cane sugar and a touch of olive oil. Why sugar, carrots and oil?

Simple, it’s vegan, milk allergy friendly and tastes very similar if not BETTER than those buttery carrots you get at Denny’s! It’s also healthier and less likely to have cross contamination and a ton of weird preservatives.


[Today a gift you two photos because I'm finally learning how to be an adequate photographer! lol Bless you LINECAM filters, bless you. You are the REAL vips here.]

Now, while the iron is still hot I shall strike and give you this simple side dish, perfect for your steak dinner, or vegan beyond/impossible meat dinner. ^_^ These carrots are the perfect side dish to a heavy meal or just to snack on! I do both. 😊 I’m a little tired my angels so I shall see you in my dreams too-da-loo~



Dish Name:

Sweet Baby Carrots


      6 oz baby carrots

      1 – 2 tbsp sugar (to taste)

      1 – 2 tsp extra light olive oil

Serving Size:

4 servings


Easy Lv. 1 (Beginner) /     


1. Boil the carrot with the oil in a pot of water on med-high heat.

2. Once the carrots are tender and there is barely ¼ cup of left add the sugar, stir the carrots and cook on high until the sugar dissolves.

3. When the sugar is a simple syrup consistency and there is barely any water left turn off the heat. Serve warm or cold. Enjoy. :)

Dietary Restrictions:

Top 8 Food Allergies Free

Gluten Free



Sweet, Mild Flavor / ♥ ♥ ♥  

Prep. Time: 

5 mins.

Cook Time: 

30 minutes

Chef Riri’s Notes:  

    This recipe keeps well in the fridge for up to 4 days.

    Usually 2 – 3 cups of water are sufficient to boil the carrots.

    Cook time varies depending on how tender you want the carrots to be.

    You can use regular carrots too, just peel and slice them into small pieces and use the same weight ratio.


Ps: My sweeter than carrots readers, if you would like and only if you wish, please go visit my website and take a peek at all the links. I have my own online shop, blog, newsletter and a bunch of freebies. Including a sneak peek at my romance novel series Ashiqui, first chapter is free. Just like a sample at Costco! xoxo


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