I am not the world’s best vegetable eater. I know this about myself, but I also know they’re, you know, vegetables; I need to find ways to make them taste good to me.
And friends? I have found the way with carrots. I am in LOVE with these. I’ve eaten them with lunch every day this week. This is HUGE.
I started with bacon, because so many good things start with bacon. I fried it up in a pan, then added some carrots (I used baby carrots because I had them; any kind will do). I poured in some chicken broth I had in the freezer and let them simmer a long time, because I’m Southern and I like my vegetables cooked a long time. I salted them and they were really good, but could maybe use something else, so I was digging around the fridge looking for inspiration and I found it: apricot preserves. Seriously, one tablespoon simmered in with the chicken broth and they were heaven on a plate. Please try it and let me know what you think!
Sweet, savory carrots
- two slices bacon
- half pound carrots, cut however you like them
- 2 cups chicken broth
- salt, to taste
- 1 Tbsp. apricot preserves
- In a shallow pan, fry the bacon till crispy, then add in carrots, chicken broth, and salt; simmer, covered, till the carrots are as soft as you like them
- Add in apricot preserves and simmer with the lid off, stirring periodically, till preserves are all melted in and sauce is slightly thickened
- Serve with a little sauce spooned over the top (these are awesome served over rice so the rice can soak up a little sauce as well)