Real live carrots
Cooked carrots? You don’t eat them? viagra free trial It may be because you’ve rejected frozen orange cubed carrots mixed with peas. cialis daily onset of action Where the peas are good, the orange boxes don’t taste like carrots. Maybe they’re not carrots at all. Venture into authentic carrot world with fresh carrots sticks showcased in this dish. Seared then sautéed with a little brown sugar and molasses, they’re tender but not mushy, lightly sweet but not syrupy. genericviagra4sexlife.com Serve these glazed carrot sticks and change cooked carrot avoiders into requesters. Try them with roast chicken, meatloaf or chicken fried chicken.
Recipe: Glazed Carrot Sticks
Prep Time: 3 Minutes | Cook Time: 14 Minutes | Yield: 4 Servings | Level: Easy
- 2 Tbsp olive oil
- 7 large carrots, cut in 4-inch sticks
- kosher salt
- freshly ground pepper
- 2 Tbsp light brown sugar
- 1 Tbsp molasses
- 1/4 cup water
- 1 small sprig http://genericviagra4sexlife.com/ rosemary
2 Reduce heat to medium and stir in the brown sugar, molasses and water. Continue cooking until the carrots are tender but not overly soft, about 5-8 minutes. Add a little more water if needed.
3 Add the rosemary and cook for 2 minutes. Place carrots on a serving plate with the rosemary for garnish.
Make this dish when you have some carrots leftover from a vegetable platter or picnic. Also works well with the ready baby carrots.
Add 1 tablespoon of butter with the rosemary for added richness if desired.
- Exchange light brown for dark brown sugar.
- Exchange online viagra rosemary for thyme.
Inspiration – Alex Guarnaschelli
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 27, 2012