I woke up one morning toward the beginning of the month in a delusional state thinking finally, this year would be the year I’d get healthy. I’d try new things, get my act together, and stop being squishy. About two weeks later, I was just generally pissed off at the lack of fun I was having eating good food. One idea stuck, though, and that was to try a new vegetable every month.
I basically hate vegetables, which makes this whole health thing a lot more difficult. I’ve heard every trick about how to learn to love veggies. They never work. I just can’t seem to enjoy them. There’s probably a diagnosis in the DSM for my condition. Until a drug company spends a bazillion dollars inventing a pill that will make me love vegetables, I just don’t think it’s going to happen.
With that being said, I think these carrots would probably be totally awesome for people who like carrots. I didn’t hate them and want to spit them out. I ate my entire serving without cringing, and from me, that’s high praise indeed. Of course, I made the carrots even sweeter by cooking them in a bit of syrup. It’s a good idea, trust me.
I used fresh carrots, simmered them in salted water for about 20 minutes (longer if you like your carrots softer like my husband does), then added some syrup, whatever is in your pantry will work. I used butter flavored pancake syrup because I thought that sounded tasty, but maple syrup or even corn syrup could work. Crank up the heat and let most of the liquid evaporate. Just keep tossing your carrots until they’re coated in the sticky syrup. Put them next to some meatloaf and mashed potatoes, and you’re golden.
Once a month, I’ll try and share a new vegetable recipe with you. I probably won’t like it that much, but I’m going to try it anyway. I’m hoping I’ll be pleasantly surprised and that you veggie lovers can finally find something you think is awesome on this blog. It’ll be fun!
- 6 carrots, peeled and sliced 1/4 inch thick
- 1/2 cup water
- 3 to 4 tablespoons syrup
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Add all ingredients to a skillet and bring water to a boil. Reduce heat and simmer for about 20 or until your carrots reach desired tenderness.
- Turn heat to high and boil rapidly, stirring carrots frequently until all the water has evaporated and you're left with a sticky glaze that's turned slightly brown.
- Serve immediately and pretend to be healthy for a night.