I will be the first to admit that I have never been the biggest fan of cooked carrots. Raw carrots I love, but cooked, no thank you. I don’t know what it is, but a plain ole cooked carrot just grossed me out. When I was a kid I would drench them in ketchup (I obviously know better than that now). Thankfully, I have found a great way to eat them, even as a side dish on their own, that tastes amazing.
- 1 pound carrots, cut into “finger-length” wedges. You could also use baby carrots.
- 1/2 bunch cilantro, chopped
- 1 tablespoon honey
- sea salt, to taste
Place cut carrots into a saucepan with water covering them about 1/2 inch. Cook on medium heat for about 20 minutes, or until carrots become tender. Most of the water should evaporate leaving just a little bit left. If there is no water at all, add a couple tablepoons.
Take the pan off the stove top and pour the honey over the carrots and stir. Once the honey is evenly distributed, place in a serving dish and toss with cilantro and salt.
This is one of my favorite side dishes now – I never would have thought! We even had them today, along with …
Breakfast – I’ve found my new favorite thing as you’ve noticed: scrambled eggs with cilantro and salsa. I’ve been getting the Harvest Farms Organic Salsa and it is amazing! I also had a cup of black coffee, of course ;).
Lunch – Mixed green salad with orange and red pepper, radishes, 1/4 avocado, local cheese, a few slices of deli turkey with balsamic vinegar and olive oil.
Dinner – Grass-fed (bun-less) Burgers made on the stove top (with salt, pepper, onion powder, & turmeric), honey-glazed cilantro carrots, and roasted broccoli.