Oh so good baby carrots!

By Suzi Hogan

Mansfield Record

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I love the carrots at Cracker Barrel and in my search for a recipe to duplicate those awesome carrots, I found the following one. It’s not a copy-cat recipe, though, because I think this one has too much butter - but it is oh, so, good!

While these won’t be the healthiest you’ve ever eaten, carrots are a good source of vitamin A even if they probably don’t live up to the claim that they improve night vision (such as the Royal Air Force claimed during the Second World War in an effort to disguise their improved radar system).

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Nevertheless, the consumption of carrots was advocated at the time as part of a “Dig for Victory” campaign. The myth in Britain was so popular that a radio program encouraged people to grow, store and use carrots in different ways, including making carrot jam and Woolton pie, named after the Lord Woolton, the Minister for Food.  

Enjoy!

Honey Sweet Baby Carrots

Ingredients

1 (16 oz.) pkg. baby carrots

1/3 cup butter

1/3 cup brown sugar

3 tablespoons honey

Dash of cinnamon, optional

Directions

Place the carrots in a large pot and cover with salted water. Bring to a boil over high heat until the carrots are tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

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Return the pot to the stove, reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar, add a dash of cinnamon if desired, and add the carrots and stir until evenly coated; cook another 5 minutes.

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This will serve four people.

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Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at suzi.recipes@yahoo.com.

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