Wait! Before you hit the “Back” button on your browser, these are not the mushy, syrupy pieces of sad that you remember from your high school cafeteria. They’re a little sweet, a little salty, and still have a bit of texture to them.
For what it’s worth, I nearly got a fork in the back of my hand when I reached for seconds without asking my wife if she wanted any more. I guess that’s a good thing.
You can scale this recipe up or down really easy. You don’t even need to deal with fractions on the ingredients. I love that. (By the way, make sure you open the brown sugar from the bottom of the bag, like I did. I’m not sure why it’s better, but there must have been a reason when I did it.)
Peel as many carrots as your family would eat, and chop off the stems and any flimsy, skinny tail ends.
Start chopping from the small end, about a quarter-inch thick. Keep going until the carrots are fatter than about an inch across, then split them in half and chop the rest of the way.
Once they’re all chopped, measure the pieces to see how much butter and sugar to use. Remember, one tablespoon of each per cup of carrots.
Melt the butter on high heat, add the carrots, salt to taste and stir to coat all the carrots with butter.
Stir often enough to keep the butter from scorching. As soon as the carrots start to change color (they’ll get a little darker) add the sugar and stir until it’s dissolved.
Add enough water to just barely cover the carrots and reduce the heat to a simmer.
Stir occasionally as the water reduces, until there is almost no syrup left in the pan, and it’s all on the carrots.
Pour out into your serving dish and pour over any remaining syrup.
And that’s it.
Coming up the rest of this week is something new I’m starting for the winter. I’m trying to get away from pre-made industrial convenience foods. The only way we can do that is by making my own convenience foods. There are lots of variations on the idea of once a month cooking. I’m doing something a little different.