When I was younger, I didn’t find many vegetables on my plate. It wasn’t because I didn’t like them. Vegetables were not part of our daily meals growing up in the Puerto Rican culture. It was Spanish rice with a meat mostly everyday or my favorite, white rice with a fried egg. On special occasions the whole list of Spanish meals comes out and seems like from no where but boy were they worth the wait. Those meals were absolutely delicious.
Unfortunately, if we ate like that every day as adults I would definitely gain a few pounds. When my parents come to visit we splurge and every meal is typically homemade because we know it will be another 6 months, or even a year, before we eat that well again. In the meantime, there is a few recipes that have the Spanish flavor with more of a healthy twist.
Here’s what you’ll need:
- 1 Bag of baby carrots
- 1 TNS of Chopped Garlic
- I TBS of Honey
- 4 TBS of Butter
Take the following steps to cook the baby carrots:
- On medium heat, you’ll first add the butter and garlic and mix together until the butter is almost melted.
- You’ll then add the honey and mix all together until there are small bubbles.
- Lastly, add 75% of the baby carrots from the bag. Mix everything together and coat the carrots with the mixture. You’ll want to leave is in the cast iron skillet on low/medium heat for about 5 minutes.
- Place the cast iron into the oven for about 20 minutes sitting half way.
Once it’s done be sure to serve as soon as possible as the carrots are so tender and warm. This recipe is super easy and the kids also love it because it had a little sweetness to it. I hope you enjoy it as much as we do.
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