All of the rabbits I’ve 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.
I do not like to eat vegetables. Unless they are grilled (because they caramelize and start to taste sweet), I can really do without them. 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 dressing and dips seem pointless because by the time I factor in the calories and fat they add, I figure I’d be just as well off with a donut.
I came across a recipe for spicy nutmeg carrots when I created my McCormick Pin-spiration board. The recipe seemed like a very quick, easy, tasty way to enjoy a side of vegetables with my dinner. That and it gave me an opportunity to use my mandoline, the novelty of which has not yet worn anywhere near off.
In less than five minutes, I made a side dish that was positively delicious. I steamed my carrots in the microwave, then tossed them in the spicy nutmeg butter sauce. I really liked the heat of the red pepper and how the spice of the nutmeg complimented the natural sweetness of the carrots.
Spicy nutmeg carrots have changed the way I think about vegetables. Just kidding again, but if you can’t bake carrots in cake, then you may as well serve them as a side of spicy nutmeg carrots! Enjoy!
- 1 pound carrots
- 2 tablespoons butter
- ¼ teaspoon nutmeg
- ¼ teaspoon garlic salt
- ⅛ teaspoon red pepper
- Cook the carrots as directed on the package.
- Melt the two tablespoons of butter, then stir in the nutmeg, garlic salt and red pepper.
- Pour the mixture over the carrots and toss to coat.
- Serve immediately.