When it is hard to get your family to eat a variety of vegetables, it helps to have a different way to serve them up. I admit to loving carrots raw, but not cooked. However, my family likes them better when they are cooked and candied sweetly!
To encourage the orange veggies, I began fixing “honeyed carrots”, and the method works for sweet potatoes, too. The vitamins from these veggies are important to our health, but sometimes moms are the ones that have to remember that!
Both of these recipes are super simple and don’t take much time to fix at the end of a long day. I like these as a side for a slow cooker meal, like the Slow Cooker BBQ Chicken.
Maple Candied Sweet Potatoes
Peel and cube 2 sweet potatoes (about 1 per person)
Parboil (boil in water just to tender, not too soft), or microwave sweet potato cubes in small amount of water to partially cook and make tender.
Place in small pan over low to medium heat with:
3 Tablespoons Butter
3 Tablespoons Brown Sugar
3 Tablespoons Maple Syrup
Cook and simmer over low-medium heat until the mixture has reduced and caramelized or candied the sugar.
1 can sliced carrots (drained)
3 Tablespoons butter
3 Tablespoons honey (can use brown sugar)
Place butter and honey (or brown sugar) in small pan. Add the carrots after draining the liquid. If you use fresh carrots, dice 2-3 carrots and parboil first to partially cook and tenderize. Then add to the butter and honey.
Cook over low to medium heat until the carrots are caramelized or candied.
These carrots make a great side dish for most meals, especially for chicken or pork dishes.