I hate carrots! I never liked them, even as a kid and my whole life I have been forcing myself to eat them, but every time I do, I'm just like, BLEH, dislike.
Until I tried them glazed as a side to my veggie meatloaf at a Vegetarian restaurant I can't recall. I surprised myself and everyone at the table by devouring every single carrot. I decided that I would end this war against these little orange vegetables and eat them from time to time, and only if cooked this way. It's is almost brainlessly easy to make this, and it goes great as a side to roast chicken or pork. I used organic baby carrots I found at the weekend market, but any baby carrots will do. If you are using the big ones, split them in half or even quarters lengthwise for faster cook time.
Baby carrots, no exact weight or measurement
2 tbs brown sugar
1 tbs honey
salt and pepper, to taste
2 tbs butter
- Put carrots in a pan and fill with water. Bring to the boil and cook for about 6 minutes until tender. Remove from heat and set aside.
- Melt butter in the pan, add brown sugar and honey and met down into a syrup.
- Add carrots and toss to coat evenly.
- Season with salt and pepper and serve with your favorite roast.