Since my sister gave me this recipe a few months ago, I make it just about once a week, it’s that good.
To be fair, this is not really a vegetable. No, this is butter and sugar disguised with a hit of something that was once healthy, so don’t think this is some health nut thing. This is desert. I usually eat the whole mess in one sitting and call it dinner.
Here’s what you need:
- 1 pound baby carrots
- 3 Tablespoons butter or margarine
- 1 heaping Tablespoon brown sugar
Here’s what you do:
- First, slice all your carrots length-wise. After nearly taking off a couple fingers, I found that if I put the tip of the knife on the cutting board and then pivot it down along the carrot, I’m less likely to require stitches.
- Next, melt the butter over medium heat in a large skillet.
- Add the brown sugar and carrots, and stir until everything is good and coated. Salt liberally and stir some more.
- Cover, and cook for about 20-25 minutes, stirring every 5 minutes or so, until the carrots are tender. If they start looking a little blackened, turn down the heat. (This should be obvious; it was not to me. That’s why I need recipes with so few steps!)
- Pepper liberally. Stir the whole thing up and enjoy!
With the exception of slicing the carrots, this is one of the most perfect Lazy Girl Cooks recipes ever. I can start it on the stove when I first get home and go about changing out of work clothes, petting the cat, putting in laundry, etc., and I barely have to do a thing. It goes great as a side dish (if you’re into that whole motivated cooking thing), and it isn’t bad microwaved the next day as leftovers.