A sweet dish that is bound to get your kids- or stubborn adult friends and family to eat their vegetables.
Ingredients:
2 lbs carrots, peeled and cut into ½ inch thick slices
2 Tbsp butter
1 Tbsp liquid honey
½ tsp granulated sugar
1 pinch salt
½ cup unsalted pistachios, chopped
Directions:
Cut carrots in half crosswise on diagonal. Halve tops lengthwise.
In large skillet, cover and bring carrots, butter, honey, sugar, salt and ⅓ cup water to boil over high heat; cook until slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until tender and liquid has evaporated, 3 to 4 minutes. Serve sprinkled with pistachios.
Notes: Pistachios are not required. Can be eaten without or substituted for pecans or walnuts.
Serves: 10
Comentarios