Anyway, this restaurant in Manchester had the most delicious carrots. They were soft, but not mushy, and drenched in butter. I think I got them every time I ate there. I had to have something to balance out the pastries and cake that filled the two cases at the front of the restaurant!
I've made carrots a couple of times, but have never been pleased with the results. So, I stopped cooking them and kept eating them raw. But, winging a simple dinner of baked chicken the other night, I decided to give carrots a try again because we didn't have enough salad left for everyone.
I am so glad I tried again. These carrots were so tasty. They are buttery with a light, sweet flavor. This is also an easy side dish to throw together. Preparation is minimal and you don't need any special ingredients!
Honey Butter Carrots (Weight Watchers = 4 PP per serving)
makes 4 servings
- 1 lb baby carrots
- 3 T unsalted butter
- 1 T brown sugar
- 1 T honey
- 1/8 t ginger
- Cook carrots in water for 15-20 minutes just until soft, but not mushy.
- Drain almost all of the water, leaving about 1 tsp.
- Add butter, brown sugar, honey, and ginger and stir.
- Simmer on the stove for another 5-10 minutes until carrots are glazed in the mix.
What's your favorite veggie side for dinner? We do corn and green beans a lot, and tons of salad. These carrots are in the rotation now and I'd love to hear your favorites so I can add some more to our repertoire!
Linked up at Yesterfood, Mandy's Recipe Box, A Dish of Daily Life, Coco and Cocoa.