Baby (Dutch) Carrots Cooked 3-Ways
Recipe also on Jenny’s blog: http://bit.ly/TepDvf
Making these baby Dutch carrots in just one way seemed boring since we had so many so I decided to make them 3 ways. We had made them with roughly 1 bunch of baby Dutch carrots each, but in the recipe I have adjusted for 2 servings so you can make whichever type suits your taste as a side dish to a main. They are all very easy and don’t require many ingredients.
Question: How do you like to eat your carrots?
Maple glazed baby carrots
Ingredients
• 2 bunches baby Dutch carrots, peeled 
• 4 tbsp pure 100% maple syrup
• 20g butter
• Salt & pepper to taste
Directions
Heat frying pan to medium high, melt butter on the pan, careful to not burn it by constantly swirling it around the pan.
Once the butter is melted, put in carrots. Turn the carrots so they are evenly coated in the butter.
Add salt and pepper to taste.
Cook the carrots until slightly browned and cooked through, roughly 10-15 minutes or longer if your carrots are large.
Pour on maple syrup and quickly toss the carrots to coat them. Take off heat immediately and serve while hot.
Note: I didn’t make it myself but I believe this recipe would go very well with some ground cinnamon. It would also work very well if you change the maple syrup to honey.
Balsamic glazed baby carrots
Ingredients
• 2 bunches of baby carrots, peeled and tops trimmed to 2cm
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 30g brown sugar
• Salt and pepper, to taste
Directions
Pre-heat oven to 200C.
Mix balsamic vinegar, olive oil and brown sugar in a bowl.
Mix well.
Pour mixture over carrots in a baking tray.
Add salt and pepper to taste then bake for roughly 20 minutes, or until browned and just slightly shrivelled.
Serve immediately.
Baby carrots with garlic, butter and thyme
Ingredients
• 2 bunches of baby carrots, peeled
• 20g butter
• 4 cloves garlic, finely chopped
• Leaves of 4 sprigs thyme (would also work very well with rosemary)
• Salt & pepper to taste
Directions
Pre-heat oven to 200C.
Melt butter in the microwave, careful not to burn it.
Put carrots in a oven tray, pour butter over carrots. Coat them evenly.
Spread on chopped garlic and add salt and pepper to taste.
Bake carrots for roughly 20 minutes or until browned and just slightly shrivelled. Serve immediately.
My favourite would have to be the maple syrup recipe. It was so delicately sweet and buttery and brings out the natural sweetness of the carrots. Although the tops of the baked carrots were crunchy enough to eat where the pan fried ones weren’t.
Ichigo Shortcake
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Delish!