Tuesday, April 6, 2010
Sweet and Spicy Baby Carrots
Here is a veggie dish that my four-year-old just LOVES...he loves most vegetables, but this recipe is one of his favorites. Best of all, it's super simple and FAST!
1/2 C butter (one stick)
1 tsp cinnamon
1/2 tst nutmeg
2 T brown sugar
1 1/2 T agave nectar or 2 T honey
fresh parsley (optional)
4 C baby carrots (the ones in the bag, already peeled/washed are the most convenient)
Melt butter in a medium skillet; add brown sugar, agave or honey and spices and blend together thoroughly. Add baby carrots; cover and cook over medium-low heat for approximately 15 minutes. Carrots are done when cooked through, so that they can be sliced easily with the stirring spoon for example, but are still firm and hold their shape.
Sprinkle with chopped fresh parsley if desired before serving.