Sweet Carrots

Even though there were twelve of us tailgating Saturday, we still ended up with some leftovers, especially veggies. Jessica had brought a great veggie tray from Costco & I ended up with the extra cauliflower, broccoli & carrots. Mom came up with the idea of husband & I’s Sunday dinner being baked fish & the leftover veggies. I steamed the cauliflower & broccoli together in the microwave for 4 minutes then topped with shredded cheddar & Parmesan cheese. The panko breaded tilapia came frozen in a box but was delicious.

As for the carrots, I was a little stumped. Thank goodness for Mom again & her recipe knowledge. Over the phone Sunday night she gave me this recipe from an unknown source. I’m posting so I’ll remember to make it again!


approximately 1 pound baby carrots, boiled with enough water to cover & a little salt for about 20 minutes
1 tbsp butter
1/4 tsp nutmeg
1/2 to 1 tbsp honey
1/2 to 1 tbsp brown sugar

After the carrots are cooked & the water drained off, add in the butter, nutmeg, honey & brown sugar. Stir & enjoy! Mom says you can use a little more of the honey & brown sugar or even half OJ & half water to boil if you’re feeling adventurous.

One comment

  1. […] & pumpkin fro-yo topped with pie crumbs, white chocolate chips & strawberries. Then those sweet carrots were part of my home cooked dinner. Skinny Dip is my new favorite […]

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