Candied Carrots

We all know that vegetables are healthy for us. We usually eat them with our dinner, partly because we want to, partly because we know we should. I hope the recipes I posted today help you to think beyond opening up a can or bag of veggies, and beyond just steaming or boiling fresh ones. Sure, when you add butter, cream, cheese, salt, etc to your veggies you are taking away some of the health factor, but you are still getting your daily veggies, so why not enjoy them a little more now and then, too! Enjoy!

*A tip on buying carrots: when shopping for carrots next time, go straight to the organic section. Look for full-sized carrots (not baby or baby-cut). The thinner the full sized carrots, the tastier!

Candied Carrots

• 1 pound carrots, peeled and cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1 pinch ground black pepper

1. Cook (boil or steam) carrots until tender, but not mushy. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!  ENJOY!