6 organic whole carrots
2 T. organic maple syrup
3 T. organic no-sulfur blackstrap molasses
parsley
1/4 c. organic whole shelled pecans
Wash and dry the carrots. You can microwave or steam the carrots for the fastest cooking, although roasting them in the oven is delicious too. I did a quick microwaving of the washed and dried carrots for about 4 minutes on high until they were bright orange and slightly tender. We like our carrots with a tender outside and a little crunch inside, so if you like mushy vegetables, you should cook your's longer.
Just before serving, combine the blackstrap molasses and maple syrup in a small bowl along with the pecans. Mix well and drizzle over the hot carrots. Sprinkle over the parsley and serve hot. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Cranberry-Grapefruit Green Beans.
Serves: 4-6
2 T. organic maple syrup
3 T. organic no-sulfur blackstrap molasses
parsley
1/4 c. organic whole shelled pecans
Wash and dry the carrots. You can microwave or steam the carrots for the fastest cooking, although roasting them in the oven is delicious too. I did a quick microwaving of the washed and dried carrots for about 4 minutes on high until they were bright orange and slightly tender. We like our carrots with a tender outside and a little crunch inside, so if you like mushy vegetables, you should cook your's longer.
Just before serving, combine the blackstrap molasses and maple syrup in a small bowl along with the pecans. Mix well and drizzle over the hot carrots. Sprinkle over the parsley and serve hot. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Cranberry-Grapefruit Green Beans.
Serves: 4-6
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