Ok pals! Here’s a sweet little mid-week side veggie for your hump day supper tonight. I used my new Geoffrey Zakarian non stick iron skillet; and even with the brown sugar and maple syrup, the clean up was a cinch. And no, I don’t receive anything for pitching this product…i was skeptical, but now I thank the don for his research and excellent gift giving! Booyah!
1 1/2 lbs baby carrots*, or regular carrots peeled and cut into 1/2” slices
1/4 cup butter
1/4 cup brown sugar
2 Tbs maple syrup
1/4 t salt
1 Tbs chopped parsley, optional
Place the carrots in a large pan and add 1 1/2 cups of water.
Bring carrots to a simmer.
Cook for 8-10 minutes or until carrots are tender.
Drain off excess water.
Add butter, brown sugar, syrup, and salt to the pan.
Stir to coat the carrots.
Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
Sprinkle with parsley if desired to serve.
*I really love GreenWise Rainbow Baby Carrots.
The swan was “bagged” by Brenton at age 9 in Mattamuskeet with PaPa…circa 1993.
Above that is the bottom tip of a painting I love by Ben Knight titled “Heaven Through the Eyes of a Four Year Old.” Special fact…I purchased this at a City Art Gallery opening after I retired,
coincidentally on Liam’s (the first grandchild born that made me officially “Grand”!) Fourth Birthday!! Below is the painting in its entirety and where it brings daily joy in our dining room.