Get ready to make one of the easiest and tastiest side dishes you’ve made in a long time.
It’s sweet and tangy carrots. They serve up the kind of flavor that tickles the base of your jaw, followed by a muddled combination of “OoooooMmmmmm.”
These carrots take a lot of ordinary ingredients and turns them into a unique side dish.
We came across this recipe from one of those little grocery store recipe cards you find in the produce section. Really a great resource for coming up with different things on the fly. That’s how we got our fire roasted vegetable salad.
Here we go. It’s very simple. Put these items on the list:
- Bag of baby or crinkle-cut carrots
- 1/4 cup apple cider vinegar (or rice wine vinegar)
- 1/4 cup brown sugar
- 1 Tbsp butter
- 1/3 cup pecans
Now, cook the carrots. Dump them into a pot with a lid and boil them until tender. Should be about 10-12 minutes depending on thickness. They will be done when you can easily stab them with a fork.
After that happens, drain the water and keep the carrots in the pot. Add the remaining ingredients and give it all a good stir. It should provide a thin coating for the carrots.
How easy it that? We paired it with Feaston’s Ginger Salmon, a reader favorite.