Like most people, I often struggle with getting enough veggies into my diet. I'm always on the lookout for different ways to prepare vegetables that my family will not only eat, but actually enjoy. My one-year-old's favorite veggie is carrots. But she gets tired of boring, bland steamed carrots (and who can blame her). This is a recipe I originally found on diethood.com, and changed slightly. The recipe originally called for regular carrots, cut into small pieces. I just used baby carrots instead. I also cooked mine for about thirty minutes first in a baking pan before I stirred them around in a bowl to redistribute the butter and garlic, and then popped them in the oven, spread out on a baking sheet, for another thirty minutes. This ensured that they were plenty soft for my toddler, but you don't necessarily have to cook them that long. They ended up being the perfect texture, with tons of garlicky flavor! Even her daddy couldn't get enough.
Ingredients
- 2 pounds baby carrots
- 5 tablespoons butter
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425F
- Line a baking sheet with tin foil
- Cut up the carrots and set aside.
- Melt butter over medium-heat in a large nonstick skillet or pan.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined.
- Transfer carrots to previously prepared baking sheet.
- Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.
- Remove from oven and transfer to a serving plate.
- Garnish with fresh chopped parsley.
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