Friday, October 28, 2011

Week 42: Carrots to die for

Cooking has been put on the back burner. {pun intended}
Added stress/anxiety at work has resulted in me in a coma after each work day.
So weeknights are turning into a panic of what to make for dinner, so new recipes were not an option.

From a non-inventive dinner week (or should I say weeks) one new recipe did come out on top. Just in time for a family dinner. Perf.

Brown sugar-glazed Carrots with Rosemary

Recipe adapted from "Real Simple Magazine"

3 pounds carrots, sliced into discs (round slices like above)
1/2 cup packed light brown sugar
4 tablespoons butter
2 sprigs fresh rosemary, chopped (better from the garden!)
1/4 teaspoon cayenne pepper (ok, I didn't use this, but a dash might be a fun flavor)
Salt and pepper

1. In a large saucepan combine all ingredients with 1/2 cup water.
2. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until the carrots are doftened.
3. Uncover and cook, stirring often, until the carrots are tender and the liquid has thickened, 10-15 minutes more.
4. Put in serving dish and enjoy!

Note: I didn't understand the recipe. I chopped the rosemary and just left it in. And when the recipe said to take the rosemary out, I was so confused. Apparently, I was not supposed to chop the rosemary but to put the whole sprig in. But I liked it chopped so I am going to go with that.

Rating: 5. I was so sad there were not any leftovers. We're talking tears. I'll have to make my own batch to just eat all myself. No sharing.

1 comment:

  1. I am excited to make these, as I have tasted yours and they are delicious!


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