Spicy Nutmeg Carrots

All of the rabbits I have seen hopping around lately got me to thinking about carrots. Just kidding. The 10-pound bag of carrots sitting in the refrigerator is what actually got me to thinking about carrots. Or more precisely, what I could do with carrots.

Unless they are grilled to caramelized perfection, vegetables are not my favorite thing to eat. Given I want to incorporate more food from plants into my diet, this dislike of vegetables is a bit of a problem.

In large part, I find raw vegetables just plain boring. Jazzing them up with fatty dressings and dips seems to defeat the point of eating vegetables in the first place.

A recipe for spicy nutmeg carrots seemed like it would solve my vegetable issues. The recipe seemed like a quick, easy, tasty way to  enjoy a side of vegetables with my dinner.

And it was. In less than five minutes, I made a side dish that was positively delicious. I simply steamed my carrots and then tossed them in a spicy nutmeg butter sauce. The heat of the red pepper and the warmth of the nutmeg nicely complimented the natural sweetness of the carrots.

If  I can’t bake carrots into a cake, then I may as well enjoy them as a side of spicy nutmeg carrots. Enjoy!

Spicy Nutmeg Carrots

Spicy Nutmeg Carrots
  • 1 pound carrots
  • 2 tablespoons butter
  • ¼ teaspoon nutmeg
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon red pepper
  1. Steam the carrots by placing them in a saucepan with a little bit of water (1/2-inch or so) then bringing the water to a boil.
  2. Cover the saucepan, reduce the heat to a simmer, and cook the carrots for a few minute until the water is almost fully evaporated and the carrots are softened.
  3. Melt thebutter, then stir in the nutmeg, garlic salt and red pepper.
  4. Pour the mixture over the carrots and toss to coat.
  5. Serve immediately.
For the red pepper, I used red pepper flakes rather than ground cayenne pepper.

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