These Carrots Remind Me of Thanksgiving

This week’s recipe was a quick, easy, and tasty side-dish. I made baked carrots! This was the first week that carrots were included in my batch of produce. It was a nice surprise; home-grown carrots are delicious! Other veggies I got included jalapenos, green pepper, beets, red potatoes, celery, and white radish. I’ve never had white radish before – so that is next on my list to cook with.

My baked carrots turned out great. They were tender, juicy, and flavorful. The seasoning I used even reminded me of the holidays – like Thanksgiving – because that is typically when I eat the most baked carrots (the spice nutmeg is also used a lot around the holidays). This recipe was easy to make and all I had to do was sit back and wait for it to cook. In the end, the wait was worth it!

Week 11, recipe 11: Baked Carrots Ingredients: 2 cups of carrots – sliced ¼ cup water 3 tablespoons butter 1 tablespoon sugar ½ teaspoon nutmeg ½ teaspoon salt Preparation: In a casserole dish, mix the sugar, nutmeg, and salt with water. Add the carrots and dab them with the butter. Cover and bake at 350 degrees for about 40 minutes or until carrots are tender. Mix the carrots occasionally. Allow to rest for 3 to 4 minutes and serve.

Next week just may involve the white radish I got…that will probably be a more difficult vegetable to cook with! Let me know if you have any ideas!
Cook on!