I’ve always been a picky eater… proof in point: I used to absolutely refuse to eat cooked carrots (in raw form, however, they were considered perfectly edible). My mom seemed convinced I would grow out of it when I was young, and I’d like to say I’ve proved her wrong, but I will concede that I will eat these cooked carrots. To her disappointment, I’m sure, I do still pick them out of most everything else.
This is my go-to side dish recipe for the “big” dinners (Easter, Thanksgiving, Christmas, etc.). AND it’s also my favourite use for heirloom garden carrots from the garden.
So here it is, a carrot dish good enough to convert someone who wouldn’t eat cooked carrots. Oh, and it is good!
PREP TIME: COOK TIME: TOTAL TIME: 30 min YIELD: 4 servings
Ingredients:
- 1 tbsp canola or olive oil
- 1-1/2 lbs carrots
- 3/4 cup chicken broth
- 1/4 cup red wine vinegar
- 1/3 cup honey
- salt & pepper to taste
- 1 tbsp butter
Directions:
- Wash carrots, cut into approximately 1″ sized pieces. Cut different varieties of heirloom carrots into a mix of shapes for a rustic presentation or not, it all tastes about the same.
- Heat oil in a large skillet over medium-high heat, and add carrot pieces. Stir once or twice and cook just until carrots start to brown, about 3 minutes.
- Add broth, vinegar, honey, salt and pepper. Bring to a boil, then reduce heat and simmer. Cook uncovered until carrots are just tender-crisp and liquid becomes syrupy, about 15 minutes.
- Remove from heat and add butter just before serving
I knew you would out grow it! Ha Ha. Guess you had to be a better cook than your mother (and you definitely are!). Sounds delish. Mom