Carrot Experimentation

When living in a house full of picky eaters, sometimes it’s a struggle to get them to eat something. Add possible food allergies and intolerances to that and it becomes a huge hassle. Well, it’s a good thing I’m learning to cook then, isn’t it?

A couple of weeks ago I decided to experiment with a side dish for dinner. I had made pork chops and really wanted something besides broccoli to go with them. Unfortunately, the rest of my family are not big vegetable eaters. While I can eat plain vegetables, no problem, it’s a problem. So I decided to play around with the carrots and we were not disappointed. I looked around for some recipes but I didn’t really find anything that suited us, either because it had an ingredient we don’t eat or we didn’t have on hand. I did have some leftover pork chop rub mixture so I said, what the heck. Let’s try it.

With the pork chop mixture already mixed together, I simply sprinkled it over the carrots and then added a tablespoon of honey to the mixture. I did over-cook them a little, but not so bad that they weren’t still delicious. Honestly, I thought it a major win when my hubby told me how good they were afterwards. I get a lot of misses so it was really nice to have a hit. So nice, I made sure to write down the recipe exactly as I made it, with a time adjustment of course. I will definitely be putting this recipe in my personal cookbook.

Recipe: Honey-Spiced Carrots

2 tbsp Brown Sugar
1/2 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Oregano
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1 tbsp Honey
1 tbsp Olive Oil

Wash, peel, and Julienne Carrots (or use baby carrots if you prefer)
Mix together spices and brown sugar
Heat Oil on Medium – Low Heat
Place carrots in pan and toss to cover in oil
Coat carrots in spices and honey
Cook 10 minutes, stirring occasionally

(Omit the honey and olive oil and you have a spice mixture to place on pork chops. Yum…)

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