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With Eric’s birthday coming up next week, we decided to have an early birthday celebration with friends during the weekend. One of our friends offered to host and cook dinner at her place (we are definitely lucky to have awesome friends)! My contribution was the dessert and a vegetable to go with the main course.  Choosing a dessert to make was pretty easy. Eric really enjoys the mini pineapple upside down biscuits I made previously so he made a special requests for those.

The vegetable part took a little more thought. Eric is not a huge fan of veggies and usually has to put them through our juicer to get his daily servings. Though he has branched out a little, I still had limited options to work with. I finally decided on carrots. I figured if I made them sweet, he might like it a little better and have more than one.

Ingredients

  • 1 pound baby carrots
  • 2 tbsp butter
  • 1/3 cup brown sugar

Directions

  1. Cook carrots in a large pot of boiling water until tender. Drain and set the carrots aside.
  2. Stir butter and brown sugar in pot. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Success! This was a great dish for getting people to eat their veggies 🙂

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