Whenever we go to Cracker Barrel, I may order different entrees, but I ALWAYS order their green beans and carrots for my side dishes. Their green beans are almost as good as mine, but I've never been able to cook carrots that tasty. Until now...I found this copycat recipe online and cooked some wonderful carrots for lunch.
Cracker Barrel Baby Carrots
2 pounds fresh baby carrots
2 tablespoons margarine
1 tablespoon brown sugar (I used Splenda Brown Sugar)
1 teaspoon salt, or more to taste
1 pinch ground nutmeg (optional)
Rinse carrots and place in a 2-quart saucepan. Pour in enough water to just cover the top of the carrots. Cover the pan with a lid, place on medium heat, and bring to a boil. Turn the heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork.
When carrots are tender, pour off half of the water. Add the margarine, sugar, and salt and place the lid back on the pan. Cook until completely tender but not mushy. More salt may be added if needed. For a little flair, add a pinch of ground nutmeg.
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