You know how sometimes you’re in the mood for something sweet and other times something savory? Well, if you have carrots in the house you can swing either way. Carrots are truly accommodating veggies. They can be fries, they can be muffins, they can be a slaw… If only we could all be so flexible! The carrots this week are as colorful as the rainbow, which will add visual vibrance to any of these dishes.
Sweet and Savory
Alton Brown’s Glazed Carrot
This recipe is super convenient in part because the number one ingredient, ginger ale, can be purchased at the local convenience store.
Honey Glazed Carrots
All you really need here is 10 minutes, butter, lemon, and honey.
Features lemon juice, garlic, and olive oil. The recipe also asks for cumin and cayenne pepper but, if you don’t have those hanging around, chili powder will do the trick as cumin is a main ingredient.