Prep 10 mins
Cook 20 mins
A twist on the traditional cooked carrots. I needed something quick to put in my wife's lunch for the next day and suddenly came up with this brainstorm. We both loved the flavor. I don't measure when I make new recipies and this is a doubled version meant to serve two people since the orignal was whipped together for one person, so adjust these measurements to suit your own taste.
- 4 medium carrots
- water, to cover
- 1⁄4 cup raisins
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 2 -3 dashes cayenne pepper (just a kick, not a enough to start a fire)
- salt and pepper
- Peel and thinly slice carrots. About a quarter of an inch or so.
- Place carrots in a sauce pan with plenty of water to cover.
- Cook carrots at a boil over medium high heat till they are tender.
- About a minute before removing the carrots from stove add your raisins to the water to allow them to hydrate.
- Remove the pan from stove when the carrots are done and drain the water, returning carrots and raisins to the pan afterward.
- Drop the heat to low and return the pan to the stove adding the butter to the pan.
- Once the butter is melted add the brown sugar and cyanne pepper gently mixing in the flavors.
- Finally add the salt and pepper to your own personal preference.
These are very easy to make. I loved the cayenne brown sugar kick!! I could not use the raisins this time, as my son ate all of them. I used 1/2 of the butter the recipe called for. I'll be making this again with the raisins. But it is nice to know it is a winner even without them. Made for *Zaar Cookbooks Tag 2009* game