If You Prefer Your Carrots Cooked, You’ll Go Wild Over These!
There seem to be two very distinct “camps” when it comes to carrots: those who only love them cooked and those who only love them raw. I used to belong to the camp that would only eat them raw.
That is still my preference, unless they can be jazzed up in some way, such as the fabulous way Leigh Anne has done in this easy, scrumptious recipe.
I am still mighty peculiar about celery, though, as I will only eat it cooked, unless it is cleverly disguised in a salad or slathered in peanut butter or cream cheese, or anything else that will disguise that bitter root taste it has. But that is neither here nor there, as it is carrots that are on the menu right now.
I really thought I had seen everything you could do to disguise a cooked carrot and try to make those of us that nearly gag on their smell actually put them in our mouths and swallow them. I’ve seen them drenched in butter and sprinkled with all manner of herbs, cooked in broth, sliced and hidden amongst other root veggies in gratins, and simply boiled in orange juice and honey, with a little cinnamon. That last has been my favorite, up until now, that is.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS
Quick Tip: If you want to have an easier time cleaning up after you make these carrots, you can line your baking sheet with either foil or parchment paper to control the mess
Recipe and image courtesy of Leigh Anne Wilkes at Your Homebased Mom
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