This side dish is so tasty, even kids who hate usually hate vegetables will ask for more! A great way to get that beta carotene and Vitamin A! I find it easy enough to serve at an everyday dinner, but tasty enough to serve with a holiday meal. I like that the dish is sweet yet somehow savory. I prefer mint or cinnamon as the spice, but just about any spice can be used.
- 2 cups baby cut carrots
- 2 1/2 cups water
- 1 cup butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon OR crushed mint, as preferred
1: Boil the carrots in a saucepan until they are just tender-crisp. Perfectly cooked carrots should be able to be speared with a fork, but not mashed.
2: Drain water from carrots and replace on medium heat.
3: Allow butter to melt over carrots, making sure that the vegetables are thoroughly covered.
4: Add brown sugar and stir until dissolved. Allow five minutes for butter and brown sugar to caramelize.
5: Sprinkle with either ground cinnamon or crushed mint and serve.
Yield: 4 servings at 1/2 cup per serving.
Suggestions and variations: Baby carrots can be substituted with peeled, chopped carrots. Chopped carrots should be roughly uniform to insure an even cooking. The trick is not to overcook the carrots. Overcooking a carrot not only ruins the vegetable's taste and texture, it robs it of healthy nutrients and vitamins. This light, sweetish side dish is best paired with something hearty and savory like turkey, ham or steak. If you prefer your side dish to have a little more kick, garlic or a touch of red pepper may be used for seasoning. Will keep for 3 to 5 days in the refrigerator or 10 to 12 months if frozen.