I used to hate carrots so much that I couldn't even look at them on my plate. That was probably about 30 years ago. But the memory still stays with me because the relationship was just so awful. Now, as a 40 something year old, I love them! I can have them in absolutely anything that you put in front of me and I am happy. However, my kids, like my old self, can't stand cooked carrots either. I try and fail and then I just give up. It really isn't worth the fight. I would love to say that they gobbled these down at first sight, but I would be a lying. They wouldn't even look at the plate on the table. What was I saying about trying again?
So, for those of you that do have a pallet for carrots, these are really great. We had them on Monday with the Ginger and Citrus Glazed Turkey and it was a fabulous combination.
Garlic Butter Drizzled Carrots
5 to 6 Good sized carrots, peeled and sliced on the diagonal
2 Tablespoons butter
2 Garlic cloves, crushed
1 Spring onion, very finely chopped
A few fresh chives, finely chopped
Salt to season
In a small saucepan set over high heat, cook the carrots in boiling water for about 15 minutes. Remove and drain.
In a small skillet set over medium-high heat, melt the butter and add the garlic. When it starts to sizzle, remove from heat.
Transfer the carrots to your serving plate, pour over your garlic butter and top with the chopped spring onion and chives. Season with a little salt and serve.
Click the downloadable link below to print recipe!
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