Eat your carrots...they're good for you.

All of my life, I've hated cooked carrots. Even as an adult, I had mastered the art of picking out carrots from peas... carrots from stews... I only liked raw carrots!

When I saw this recipe, on America's Test Kitchen, I made a decision-- I wanted to make this recipe and see if I could overcome my childhood aversion to cooked carrots.

Simply put, this is delicious. This is easy to make. This tastes very good! Oh, and I've made this recipe with sweet potatoes, and that's really good! I've used some variations-- savory rosemary and garlic... and I've even used orange juice.


You'll need carrots, peeled and cut... sugar, butter, salt, low-sodium chicken broth, fresh ground black pepper (optional, I didn't use it) and fresh lemon juice.

You'll want to use a 12" skillet with a lid. Cook the carrots in the broth, and 1/3 of the sugar, until they are just fork tender, then remove the lid and allow the liquid to reduce to about two teaspoons.

You add the rest of the sugar, on a high heat, and coat and turn for maybe 2-3 more minutes. Remove from heat, and add the fresh lemon juice. You can garnish these with ginger, rosemary, herbs, if you wish. Me? I liked them plain and simple.

I served these with Meat Loaf. My husband was very happy-- he loves vegetables. We both felt that these were cooked, just right. Not mushy... slightly crunchy in the center. Sweet. Yum!! I love cooked carrots, this way.


NOTE: I've got a lot going on in my life, right now. I might not be able to post any meals this week. Because I'm so busy, I'm freezer diving, and so thankful that I pre-cook ground beef and freeze it. I can make anything from spaghetti to Sloppy Joe's, in a flash. Yay for pasta, too!

I'll be back-- but probably not until Saturday...maybe sooner. But, I'm reading many of your blogs. I feel as though I'm cultivating a family of foodie friends.

Thanks for all your wonderful comments. They make me smile.

I hope that I can help to convert those of you who don't like cooked carrots. Give 'em a try. Go on! Here's the recipe. :