Menu...Tuesday: Braised Carrots

Every Monday, I think, "I need to get back to blogging."  And then I don't.  :(

As you probably saw with the last post, I lost my mama and have been dealing with that the last two months, which is part of the reason I've been away.  Just as things started to settle back down, I got a new job!  I start Monday as the Associate Director of the Academic Success Center!  So I figured I might as well dive in; otherwise, I will be waiting forever for things to get back to normal.

Speaking of normal--or rather, the abnormal--I've been rubbish about cooking lately.  I haven't been too interested, very little sounds good, and/or I'm too exhausted by the time I get home.  (I've been working until 6 for weeks now to make up for time I missed.

But, by George (the Duchess's baby!), I'm getting back to it this week.  Last night, we did veggies, and I made these braised carrots because my usual glazed carrots recipe was too much work.  I was too lazy/tired to pull out my fancy camera, so iPhone will have to do.

1 lb. baby carrots
1/2 cup water
2 Tbsp. brown sugar
1/2 tsp. salt
1.5 Tbsp. butter
1 Tbsp. parsley

-Place carrots in the bottom of large skillet (so none are stacked on top of each other).
-Add water, sugar, salt, and butter.  Bring to a strong simmer and let cook for 15-25 minutes (depending on how thick your baby carrots are).
-Once the carrots are tender and most of the liquid has evaporated, remove from heat, pepper and stir in parsley!  Easy peasy!

 photo b1ec0eef-a9ee-48d9-87d2-1285feb7aa0c_zpsd6f56ab6.jpg

Share Your Thoughts

  1. Congrats on the new job! VERY exciting! I look forward to hearing more about it.

    I'm right there with you on cooking. I just don't anymore. Addison does most of it and I feel like a terrible wife. I keep telling myself that after James is a little older and I'm not spent by the time we get home from work I'll put a little more effort into dinners.


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