Brown Sugar + Carrots = Yum

I have never been a fan of carrots.  They were always either too crisp (and hard to bite) or too mushy (and tasted like cardboard).  So for a good part of my life I avoided them.  That is, until my grandma made me carrots one night.  Oh man, suddenly carrots had a place in my life... until I forgot about that recipe and moved on.  But a year or two ago I stumbled across the same recipe in my Better Homes & Gardens cookbook.  I whipped that little dish up and it was a hit.  Paulo loved it, I was reminded of how good carrots can be, and this vegetable I once avoided was given a prominent place in our lives. 

As you can see, there are three simple ingredients.  Rather unusual ingredients for a vegetable dish, to be sure, but the right ones.

Here is how it goes --

Chop 3-4 carrots.
Boil for 5-6 minutes (long enough to soften, short enough to not make it too mushy).  Drain.
In the bottom of the pot, over medium-low heat, add 1T of butter and 1T of brown sugar.  Stir until melted together.  Add carrots and a dash of salt, another dash of pepper. 
Cook for 1-2 minutes. 
Enjoy!  (Trust me, you will!)

PS - I like carrots raw now, too.  But I still always have the fear of breaking my teeth when I bite into them.  (Can that actually happen?)

COST: $0.90            COST PER SERVING (4): less than a quarter