Thursday, November 24, 2011

Happy Thanksgiving!

Happy Thanksgiving everyone! It's been awhile since my last post and I thought today was a perfect day to get back in the game...it is a day that has come to evolve around food after all! So, whether you eat meat or not, every Thanksgiving main needs some delicious sides to compliment it. Today, (not including the SPIKED Apple Cider that is currently bubbling on the stove...) I am making sauteed carrots. These carrots are delicious - not so overdone that they are no longer recognizable, but fancied up enough to go beyond rabbit food (no offense to Dwight the Moor Bunny). It is inspired by Sauteed Baby Carrots and Parsnips, but slightly adapted and only using carrots. The first time I made this, I also sauteed tofu with the carrots and it turned out really well too! I hope you have an abundantly blessed Thanksgiving!

Honey and Rosemary Sauteed Carrots
tilt head to right for actual setting...
  • 1lb carrots, cut into coins (the big carrots, not the babies)
  • 1-2TBS olive oil
  • 2 tsp. fresh rosemary, chopped
  • garlic salt and pepper to taste
  • 1-2TBS honey
Heat oil over medium heat. Add carrots in a single layer, allow to cook for about a minute. Add rosemary and salt and pepper. Saute, turning carrots until almost tender. Drizzle honey over the top of the carrots and continue to saute until each side develops a nice caramelized crust. Enjoy!

Roommate Reactions...
Megan: "That's the best carrot I've ever had."

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