Carrots! We love them in my home but rarely seem to like them cooked (except for roasted) but since I’m growing them in my garden this year, wanted to find new ways to use them. I also ran out of the regular fresh veggie options the other night while cooking dinner and it came down to having a bag of carrots left in the bottom drawer of the fridge.
I had to figure out a way to make the carrots fun and something my husband would want to eat, so after checking out Allrecipes, I decided to give the Candied Carrots Recipe a try. I started out by halving the recipe, a pound of carrots to start since I was just trying it out is a lot.
While I’m sure the butter was yummy on them, it’s not all that healthy and I do try to keep veggies as healthy as possible, so I switched the butter for olive oil and used less brown sugar but upped the black pepper because the spicy of the pepper paired with the sweet of the sugar and carrots creates a wonderful balance of flavors. Then sprinkled on some nice sea salt and we had a delicious side to finish off the chicken strips and mashed potatoes I made that night (another reason the carrots needed to be healthy, I fried the chicken strips!).
I also don’t like boiling most veggies and carrots are so easy to make soggy, so I steamed them until just starting to soften. Next time, I’ll go until they are crunchy tender because I love a little crunch in my carrots, it adds so much to the texture of the dish.
Don’t miss out on trying out this recipe because it was a wonderful way to serve up carrots and is another great side for helping to get more of those bright, colorful orange veggies into your diet and I can guarantee your taste buds will like them (it’s also a great way to convince husbands, kids or anyone who doesn’t like carrots to give them a try).
Brown Sugar Carrots
1/2 pound carrots, cut into 2″ pieces or slice about 1/2″ thick
1 Tbsp. olive oil
2 Tbsp. brown sugar
Sea salt and fresh cracked black pepper to taste
Steam the carrots over boiling water until crunchy tender. The amount of time depends on the size you cut your carrots, mine took about 7 minutes. Do not cook them until they are very soft.
Dump the water out of your steamer pot and place back on the burner on low heat. Add the carrots to the pot, along with the olive oil, brown sugar and salt. Cook for about 2 minutes, until sugar is bubbling. Remove from heat, sprinkle with cracked black pepper.
Makes 2 servings.
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