carrot beet

Glazed Tiny Carrots & Beets

Sarah Mickey All Recipes, Baby Produce Recipes, Maple Syrup Recipes 2 Comments

Glazed Tiny Carrots & Beets

Makes 4-6 Servings

This Lilliputian side dish is super cute and super tasty.

Glazed Tiny Carrots & Beets
  • 100 Tiny Carrots (could substitute pieces of plain carrots)
  • 50 Tiny Beets (could substitute pieces of plain beets)
  • Micro Arugula
  • 2 tsp Salt
  • 2 tbsp Unsalted Butter
  • 2 strips Orange Zest
  • 2 tbsp Maple Syrup (we used Bourbon Barrel Aged Maple Syrup)



Peel & wash the vegetables, pull off most of the tops so only a short length of stem remains (see photos).

Put the veggies in deep frying pans (one pan for carrots, one for beets).

Add enough water to cover, a tablespoon of butter, a tablespoon of maple syrup and a teaspoon of salt in each pan.

Boil over high heat, until the vegetables are tender and the water has evaporated (if the vegetables are close to being done, and there’s still a bunch of water, drain some of the water off).

When the water has reduced to a glaze, baste it over the vegetables.

Arrange the veggies on a platter or plates, top them with the micro arugula.  Serve.

Browse More:
Baby Produce Recipes
Maple Syrup Recipes