The Recipe
This recipe is from my trusty Better Homes and Gardens Cookbook. Carrots are a vegetable that I have tried *forever* to get my kids to eat. They're cheap and readily available here in the produce wasteland of Alaska, so I'd love for them to become a more regular part of our diet. Both girls like carrot sticks, but cooked carrots have not gone over well so far. Enter the butter! And the sugar!
I've made these several times now because (drumroll please!) the girls LOVE them! They even ask for seconds! Now how much is a pound of carrots? I haven't a clue--I just peel and cut into carrot sticks a generous helping for each of us and go from there. I have also found that doubling the glaze is a better ratio for my kids. There's a puddle of it in the bottom of the serving bowl, but they seem to like them better with a bit more sweetness added.
So glaze away, dear reader! And be sure to leave a comment to let me know how your gang likes 'em!
This recipe is from my trusty Better Homes and Gardens Cookbook. Carrots are a vegetable that I have tried *forever* to get my kids to eat. They're cheap and readily available here in the produce wasteland of Alaska, so I'd love for them to become a more regular part of our diet. Both girls like carrot sticks, but cooked carrots have not gone over well so far. Enter the butter! And the sugar!
Ingredients
- 1 pound peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon butter or margarine
- 1 tablespoon packed brown sugar
Directions
1. In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.
2. In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed.
I've made these several times now because (drumroll please!) the girls LOVE them! They even ask for seconds! Now how much is a pound of carrots? I haven't a clue--I just peel and cut into carrot sticks a generous helping for each of us and go from there. I have also found that doubling the glaze is a better ratio for my kids. There's a puddle of it in the bottom of the serving bowl, but they seem to like them better with a bit more sweetness added.
So glaze away, dear reader! And be sure to leave a comment to let me know how your gang likes 'em!
I have used a similar recipe that adds some mint if you want a change (and have dried mint around).
ReplyDeleteYou need 6 med carrots, 2 tbsp butter or margarine, 1-2 tbs powdered sugar, 1/2 tsp dried mint (or 1 1/2 tsp fresh- since I know it is growing by the roadside in Alaska in March)
Cut carrots into child pleasing shape, cook 8ish min till crisp tender in boiling salted water. Drain carrots and set aside. Melt butter, stir in sugar and mint until combined. Return carrots to pan cooking and stirring for 2-3 minutes until carrots are tender and evenly coated :).
Now I will have to try the brown sugar version as those sound yummy!
I tried to get my girls to eat glazed carrots... not a success, though Dakota doesn't really eat food, so I shouldn't be surprised. I am going to try those hamburger buns this week - I've been meaning to do it for a while, so you've inspired me.
ReplyDeleteOhhhhh...I'll have to give yours a try, Gwen! Those sound really yummy!
ReplyDeleteHope you like the hamburger buns, Amanda!