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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 3 |
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My kids love carrots, but get tired of the standard raw carrot sticks. I tried this recipe out recently and, color me delighted, my older daughter went for seconds of this, saying, Gee Mommy, these carrots are pretty good. Read more . High praise, man. Gotta love it. ;-) Ingredients:
4 large carrots, peeled (i ended up with about 3 cups of carrot slices water |
2 tablespoons butter or vegan margarine |
2 tablespoons brown sugar |
1 tablespoon whole grain mustard |
1/2 teaspoon ground ginger |
Directions:
1. Slice the carrots on a diagonal, creating long, elliptical carrot slices.
2. In a large saucepan, bring carrots and enough water almost cover the carrots to a boil.
3. Reduce the heat, cover and let simmer for 10 minutes or until tender to your liking. Drain and set aside.
4. In the same pan, melt the butter until it is foamy. Add the brown sugar, mustard, and ginger, cooking over medium heat until the sugar and ginger are dissolved. Add the carrots back to the pan, tossing to coat.
5. Serve, adding salt & pepper to taste.
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