Thursday, 15 October 2015

Brown Sugar Pan Roasted Carrots

fun fact:  kids who don't like vegetables, like vegetables that are coated and caramelized in brown sugar.
another fun fact: it's normal for all vegetables at thanksgiving to be cooked in either honey, brown sugar, or maple syrup.
so with that precedent set, these carrots fit the bill and the menu perfectly i might add.
after all it's still a carrot, which makes it healthy, and brown sugar is the healthy sugar, so that makes these guilt-free.
lesson complete.




Brown Sugar Pan Roasted Carrots


ingredients:
2 tablespoons extra-virgin olive oil
2 lbs carrots, small carrots, peeled, and halved {or quartered depending on size}
sea salt and pepper
4-5 tablespoons light brown sugar
1 tablespoon molasses
1/2 - 1 cup water

method:
in a large skillet heat olive oil and add carrots.  cook until they begin to soften.
add in brown sugar and molasses and continue to cook stirring often.  add in water so carrots become tender without burning the sugar mixture.
if needed add more water and cook for 8-10 minutes until the sauce thickens enough to coat the carrots, and the carrots can easily be pierced with a fork.
serve.

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