Here’s another side dish for your meatless Monday collection. I used to DREAD cooked carrot day in middle school. I hated everything about them (texture, taste, look) and it’s taken me this long to attempt eating them again. Raw carrots are a completely different story. I made this recipe (adapted from here) hoping I could convert my adult self into a cooked carrot lover. And you know what? I kinda liked them. I didn’t over-cook them so they still had a little crunch and the amount of honey wasn’t overbearing at all. All-in-all a simple, sweet side dish that can accompany any meal.
Here’s what you’ll need:
- 10 carrots (do not use baby carrots), chopped
- 1 clove garlic, crushed
- 1/4 teaspoon garlic salt
- 1/4 cup honey
- 2 tablespoons butter
I had the perfect number of organic carrots from my co-op, it was a sign.
Peel and chop the carrots into small discs.
Next, combine all of the ingredients in a frying pan and cook over medium-low heat.
Stir occassionally so that all the carrots get coated in the nice honey glaze.
Cook until the carrots are crisp-tender, approximately 5-7 minutes.
Serve with your favorite main dish and enjoy.
Ingredients
- 10 carrots (do not use baby carrots), chopped
- 1 clove garlic, crushed
- 1/4 teaspoon garlic salt
- 1/4 cup honey
- 2 tablespoons butter
Instructions
- Peel and chop the carrots into small discs.
- Next, combine all of the ingredients in a frying pan and cook over medium-low heat.
- Stir occassionally so that all the carrots get coated in the nice honey glaze.
- Cook until the carrots are crisp-tender, approximately 5-7 minutes.
- Serve with your favorite main dish and enjoy.
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These look DELICIOUS. Make them for me.
of course!