Heart Healthy Baby Carrots Snack

Here is a basic baby carrots recipe that feeds four to 6 people for a side dish.

I simply enjoy eating baby carrots. I prefer them raw for a quick snack or to go with a sandwich at lunchtime. If I am cooking roasted chicken, turkey noodle, beef pot roast, or vegetable soup, I merely put them in the boiling pot whole. Their tiny size is why I don’t have to toil over chopping them up for stew however they're sturdy enough to end up being simmered for many hours in the pot without shredding. Directly below is a recipe for baby carrots for a side dish.



Ingredients:
1 lb . or 16 oz . of peeled, raw baby carrots (if you work with homegrown carrots from the garden, you'll need eight or ten carrots to do this recipe)

3 tbsps white sugar

1 tbsp . unsalted butter

Pinch of salt

Water to cover

You can put carrots, sugar, butter and salt within a medium size pot and pour in water until it merely barely covers the tops of carrots. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate while carrots boil and just pour in a little bit of water if necessary to prevent the carrots from adhering to the pot. Now and again stir the carrots to make sure thorough cooking. Carry on and cook the carrots at a slow boil for 8-10 min or until carrots yielding when stuck with a knife. Drain all water and serve either warm or room temperature.

You can easily adjust this baby carrots recipe to your own liking by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions ensuring that there is adequate water to dissolve the additional sugar.

If excessive sugar is added to the carrots and the water inside the pan isn't increased, then the carrots may become sticky sweet and there is a chance for the sugar to burn inside the boiling pan. Dive into this baby carrots recipe!


Why not make this butter beans recipe to offset the sweetness of the carrots?