Carrots are brimming with nutrients and supplements like beta carotene, fiber, Vitamin A, Vitamin K, potassium, and cell reinforcements. Indeed, even cooked margarine and nectar, carrots despite everything give extraordinary medical advantages.
Our Thanksgiving table can't finish without these wonderful nectar coated carrots. Once in a while I include fun fixing like lemon, orange, cinnamon, or cayenne pepper. Each extra fixing takes the kind of carrots to an unheard of level. Orange or lemon are my most loved yet when I need to include some warmth, cayenne pepper is the best approach. Consolidate cayenne pepper with orange for s zesty orange turn.
Vegetable side dishes are incredible to add to the occasion menu that is as of now loaded with ameliorating nourishments. So remember to make a few carrots, green beans, and Brussels grows as an equalization to pureed potatoes and stuffing.
- 1 lb carrots
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp fresh minced parsley (half the amount if using dried)
- salt
- fresh cracked black pepper
Instructions
- Wash carrots and peel them before cutting.
- Cut carrots on the bias, at about 45 degree angle, and make sure the all the slices are the same thickness so it cooks evenly.
- Preheat a cooking pan that is big enough to cook the carrots without overcrowding them too much over medium heat. Add some olive oil and spread carrots evenly all over the cooking pan, cut side up. Season with salt and pepper, cover the pan, and let carrots cook for about 5 minutes.
- Flip carrots over and add butter, honey, lemon juice, and parsley
- Once butter is melted, stir everything together and let it simmer until carrots are tender. Stir carrots once in a while. (You can cook carrots a little softer or a little crunchier, according you your personal taste.)
- Note: feel free to double the recipe if needed, for a bigger crowd.
Read more our recipe CLASSIC 3-BEAN SALAD #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe
0 Komentar