Tuesday, September 28, 2010

Honey Glazed Carrots

My first memory of steamed/cooked/soft, yummy carrots is of my mom's weekly Sunday roast dinner.  Ever since I can remember, a juicy rump roast with potatoes and carrots aromatically simmered in the crock pot all Sunday morning and into the afternoon when we returned from church.  

The simple crock-pot meal is still today a family favorite. I mean, it's just pure comfort food!

These carrots reminded me a tad of the large cooked carrot halves my mom threw in with the roast; soft and tender and juicy.  Dare I say, however, that these glazed carrots are even better??

They are SO simple to whip up in five minutes and are a great way to jazz up your daily vegetable intake.  YUM!

Honey Glazed Carrots
1/4 cup water
3 cups chopped carrots (or baby carrots)
1 tsp butter
1 Tbsp honey
nutmeg to taste

In medium saucepan, bring the water to a boil.  Add the carrots and cook, covered, over medium heat for 10-15 minutes, until the carrots are tender.  Drain.  Add the honey and butter to the hot saucepan, and stir until they are melted together.  Add the carrots and gently toss.  Sprinkle with nutmeg.  

*Carrots can also be cooked in the microwave.  Cooking times will vary.

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