I feel like cooked carrots have received a bit of a bad rap – They’re notorious for being mushy and bland. But cooked carrots can be delicious when cooked and seasoned well!
This recipe adds a bit of sweet, a bit of peppery spice and some savory bacon. These cooked carrots will leave you – and your kids – begging for more. They’ve become a favorite at our house for dinner.
- 1.5 lbs carrots
- 4 slices bacon
- 1 T sucanat (or brown sugar/honey)
- salt & pepper to taste
- Wash, peel and slice the carrots into 1/3-inch pieces. I like to slice them on the diagonal, as you can see from the picture above. (Remember to save your carrot peels for your stock pot!)
- Steam the carrots in a steamer on the stove top until they are just fork-tender. Don’t let them get mushy. You need a sturdy carrot for this sidedish.
- While the carrots are steaming, cook the bacon until crisp. Pull the bacon out of the frying pan and let it drain, then chop. Immediately add the sucanat to the fat and stir for a minute or two to melt the sucanat. Don’t worry if it looks spotty, it will dissolve by the end and create a glaze.
- Next add the carrots back into the pan and stir to glaze and cook for 1-2 more minutes.
- Add a pinch of sea salt and a few grinds of freshly cracked pepper to taste, and serve hot. Yum!
Christy Greer is a wife and mom of four who loves good food and loves to cook. Christy blogs at Whole Foods on a Budget, where she shares favorite recipes, tips on buying quality food on a small budget, information on gardening in small spaces and ideas for natural living, with an emphasis on encouraging her readers to do what they can to make small steps toward healthier living. Christy and her sister Jessica are releasing their first cookbook this summer. You can find Christy on Facebook, Twitter and Pinterest.