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
- 1 pound carrots
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic salt
- 1/8 teaspoon red pepper
- 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.
- 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.
- Melt thebutter, then stir in the nutmeg, garlic salt and red pepper.
- Pour the mixture over the carrots and toss to coat.
- Serve immediately.
For the red pepper, I used red pepper flakes rather than ground cayenne pepper.