Prep 5 mins
Cook 20 mins
This is a simplified version of an old Amish recipe. Kids can make it if you are teaching them to cook.
- Steam the carrots until done to your liking, 10 minutes for crisp, 15 for medium, 20 for soft.
- Drain water and save for soup stock (ice cubes of vegetable cooking water are easy to save) Pour your favorite BBQ sauce on top and heat through.
- Go ahead and add chopped onion, bell pepper or leftover yams or sweet potatoes if you like.
- You can also add other veggie leftovers like corn, green beans, cauliflower or broccoli stems.
This is a really neat trick to pep up your veggies - I used only 2 tbsp of a Chipotle BBQ sauce and the carrots & sugar snap peas took on a new life! Thanks for posting