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glazed carrots

Posted By katy On March 8, 2010 @ 5:33 am In food,side dishes | 16 Comments


I promised you guys a healthy recipe eventually, didn’t I?  I’m actually a little bit shocked, because I realized there are only few carrot recipes on this site!  And despite a handful of soup [2] and salad recipes [3], nothing that showcases carrots by themselves.  Which is funny, because carrots are actually something I make quite regularly — one of the few vegetables that Chad (green beans, spinach, asparagus) and I (mushrooms, mushrooms, mushrooms) both like!

This is a great recipe — super easy and not a sweet, sugary glaze. I don’t like how carrots, which are full of natural sugar, are always paired with thick, sweet glazes — I’d much rather pair them with something subtle, and let their natural flavor shine. Glazed like this or deep and rich from roasting at a high temperature, there’s nothing more healthy or delicious.


Glazed Carrot Recipe

3 cups sliced carrots
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon dried basil

In a saucepan, cook carrots in a small amount of water until tender.  Drain any excess water and add the olive oil, lemon juice, garlic salt, basil and pepper. Return carrots to the pan and heat through.


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[1] Image: http://www.sugarlaws.com/glazed-carrots/carrots2rev

[2] soup: http://www.sugarlaws.com/corn-and-carrot-chowder

[3] salad recipes: http://www.sugarlaws.com/corn-zucchini-and-blue-cheese-salad

[4] Image: http://www.sugarlaws.com/glazed-carrots/carrots3rev

[5] Image: http://www.sugarlaws.com/glazed-carrots/carrots1rev

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