I've always loved watching Bugs Bunny. As a kid, Saturday morning Looney Tunes were definately the highlight of my week, and those classic wisecracks still make me smile. Maybe that's why we follow Bugs' example and eat so many carrots around our house....or, maybe it's just because they're inexpensive and packed with nutrition. Whatever the reason, we go through several pounds of carrots of every week. I add them to salads and veg plates, soups and slaw. Even though my kids don't love those orange colored veggie sticks, they know they're going to end up on the table for at least one meal a day (like it or not!). As a matter of fact, it's become a bit of a joke around here. It's my "go to" veggie of choice.
Like my kids, I munch on carrots and dip just about every day. But, unlike the kiddos, I also love them cooked, especially when they're coated with a yummy glaze. This recipe is simple and delicious, and it always ends up on our holiday table (although I enjoy eating them any day of the week!). You may want to cut it in half for a smaller family meal. Hope you enjoy them, Doc!
GLAZED CARROTS
Makes 8 servings
2 pounds carrots, peeled and sliced
1 c. water
4-6 Tbsp. butter
3 Tbsp. brown sugar
Place all ingredients in a saute pan that has a lid and is wide enough to hold the carrots in a single layer (as much as possible). Simmer, covered, over medium heat until the carrots are tender and a syrupy glaze forms on the bottom of the pan, 15 to 25 minutes. If the carrots are tender before the glaze has thickened, simply remove the lid and continue to simmer until the liquid evaporates, creating the syrup. Roll the carrots around in the pan until they are well coated, then turn them into a dish and garnish with chopped fresh parsley, if desired.
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Photo credit: John-Morgan
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