Oh how wrong he was! My dad always told us growing up that we needed to eat our carrots so we could have good eyesight. I always ate my carrots, and my eyes are still terrible. He is right about them being good for your eyes, but I guess genetics just did me in. Now Caroline is starting to enjoy carrots too, and it’s a little surprising given the small list of foods that she will actually eat. We still try to make carrots regularly for dinner and this recipe has been a recent favorite. MMM… me love carrots. They should have named me the carrot monster.
One Year Ago: Cheesy Chicken Enchiladas
1/4 cup water
1/4 cup cider vinegar
2 1/2 tablespoons brown sugar
12 ounces peeled baby carrots
1 tablespoon butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
Combine water, vinegar, brown sugar, and carrots in a medium skillet over medium-high heat. Cover and bring to a boil. Reduce heat, and simmer 6 minutes or until carrots are crisp-tender. Increase heat to medium-high; cook 2 minutes or until liquid is syrupy. Stir in butter, pepper, and salt. Sprinkle with parsley.
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