I have to say, carrots are the poor little veggie side dish that get NO respect in our house. I like carrots. I ate carrots raw all the time – (until I got my dreaded braces, of course- Dr. G, don’t worry!). We never cooked them as a side dish though. I’m not quite sure why, but they took a back seat to green beans, broccoli, and salads. The green beauties.
Thanks to my CSA box, though, carrots have made their way into my consciousness and onto our dinner plates. How can you resist gorgeous fresh carrots like these?!
I am in love… lumps, bumps, and all.
So I’ve been living dangerously and made carrots for a side dish. The recipe I used is from Cooking Light and it’s so simple. They are SO addictive and so easy!! Steam carrot coins, heat some butter and add maple syrup, balsamic vinegar, salt and pepper. Toss together & Voila! I found myself standing over the stove picking at the buttery goodness. They are very mild and buttery, but the maple syrup gives them a slight hint of smokiness. I omitted the parsley because I was out (oops!). If you’re looking to mix up your side dish routine, these are worth checking out.