My sister insists that if we eat carrots with her, they have to be sweet glazed carrots or she won't eat them. To try and keep the peace at a large family meal, I decided I could swap out brown sugar with sucanat and pretty much have the same effect in terms of flavor. And boy are these good! I like just plain carrots, but these really do disappear quicker at a family gathering than any other way I prepare them. Here is an easy, processed free version of a decadent side dish.
2 pounds baby carrots (organic if you can get them)
1/4 cup butter
1/4 cup sucanat
1/4 tsp. salt
1/4 tsp. cinnamon
1 Tbsp. orange juice
1/8 tsp. ground white pepper
Place the carrots in a pot and add enough water to cover them. Bring to a boil then reduce the heat to low and cover. Cook for 8 to 10 minutes until they are tender. Drain and set aside.
In the same pot, melt the butter, sucanat, salt, cinnamon, orange juice, and white pepper together until the sucanat and salt have dissolved. Add the carrots back into the pot, stirring to coat evenly. Cook for another few minutes in the sauce. Now it's ready to serve.
This is the amount I would make for a large group, but for just my family, I would cut this in half. Enjoy!
No comments:
Post a Comment