Sweet Carrots

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is a fat-free way to enjoy beta-carotene-rich carrots, and the vanilla adds just the right surprise.


  • 8 medium carrots, cut on the diagonal into ¼-inch slices
  • 3 cups organic apple juice or cider
  • 2 bay leaves
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • Salt and pepper


  1. Place the carrots in a small pot. Add the apple juice, bay leaves, brown sugar, and cinnamon. Stir to combine. Cover and bring to a boil over high heat, then lower the heat to medium and remove the cover. Cook at a low boil, uncovered, for about 4 minutes, until just fork-tender. Stir in the vanilla, and add salt and pepper to taste. Taste for seasonings.
  2. Using a slotted spoon, transfer the carrots to a shallow bowl. Raise the heat to medium-high and bring the cooking liquid to a boil. Cook at a medium boil for about 15 minutes, until the liquid reduces into a syrupy consistency. Remove the bay leaves. Pour this liquid over the carrots.