Molasses glazed carrots
Shake the veggie blahs with this easy side dish of molasses glazed carrots that can go with just about any meal.
Dr. Oz says to eat your veggies. And lots of them. It’s just that sometimes a plateful of boiled or steamed veggies seems like so much effort to eat. Shake the veggie blahs with this easy side dish that can go with just about any meal.
Because root vegetables store so well there is a chance that you have them on hand, even if you have run out of everything else.
No parsnips? No problem. Carrots are great on their own if that’s what’s in your fridge.
Variation: substitute one tsp. of cumin for the herbs.
PrintMolasses glazed carrots
Easy molasses glazed carrots and parsnips recipe. This delicious side dish is flavourful and goes well with just about any meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 serving(s) 1x
- Category: Entrees and sides
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2–3 carrots , peeled
- 2–3 parsnips, peeled
- 2 Tbsp Crosby’s Fancy Molasses
- 1 tsp. dried oregano, marjoram, thyme or parsley*
- Sea salt and pepper to taste
Instructions
Instructions:
- Slice the vegetables in a rough julienne.
- Heat oil and butter in a large pan and when the butter has melted add the chopped vegetables.
- Saute, stirring often, until the vegetables begin to soften.
- Stir in the molasses and continue to stir until the vegetables are tender to your liking.
- Sprinkle over the herbs and season with salt and pepper.
Notes
*Feel free to use any of your favourite herbs in this dish, fresh or dried.
Valerie
I am going to try the veggies with molasses. I usually use brown sugar.
Fanny
Love your recipes!!
limda hannah
This is great ty tu