Cold carrots with dip was getting boring. Usually when I cook carrots it was in a tin foil pouch baked in the oven drowning in butter and sugar. I wanted the sweet taste of the butter sugar combo but not to the tune of so many calories or I am also cutting out processed foods which white sugar is.
I took advantage of carrots natural sugars and brought them out with high heat and just a little oil and butter. I did top with a bit of maple syrup to round it all out. Best of all my youngest loves these and could eat bowls full.
2 lrg carrots
1/2 tsp butter
1/2 tsp olive oil
1 tsp 100% maple syrup ( buy local if you can )
salt and pepper just a shake or two
Heat a med sauce pan over med-high heat. While the pan is heating slice the carrots very thin either in sticks or coins the shape dose not matter just make them thin. When the pan is hot add the oil swirl around add butter and swirl around then add the carrots stirring frequently for about 3 min add salt and pepper. Saute a few minutes more until carrots are starting to caramelize a dark brown but not burnt. Turn off heat and drizzle with maple syrup let sit 1 more min to warm the syrup. Serve either warm or room temperature.
serves one
about 75 g
70 cal
4.3 g fat
1.6 g sat fat;
5 mg cholesterol
152 mg sodium
8.1 g carbs
1.4 g fiber
5.9 g sugar
.4 g protien
about 125% vitamin A
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