I have never been a fan of cooked carrots. But eating them raw and with a side of Hidden Valley Ranch is one of my favorite snacks in the world! Granted, I could do without the ranch, or the ingredients of candied carrots, but I still like to believe that I'm getting some type of nutritional value by eating carrots. This is something that goes well with almost any dish. When cooked properly, they add a sweet, but not overbearing, flavor to your plate. These carrots compliment chicken, fish and beef dishes wonderfully.
- 1 lb of mini peeled carrots
- evoo (extra virgin olive oil)
- brown sugar
- nutmeg
- vanilla extract
- water
Let's get started!
In a saucepan, add 3/4cup of water. Once boiling, add your carrots, 2tbsp of evoo, 3tbsp of brown sugar, 1tspn of vanilla extract, and 2 tspn of nutmeg. Stir all of your ingredients and keep on a high boil. Once the water begins to become sticky, reduce heat to medium and cook until the water turns into a glaze. Add to your meal and enjoy! Also, if you have leftovers, I enjoy these carrots cold as well. Enjoy!
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