Sunday, December 18, 2016

Yes Please, For These Carrots and Peas

This is one of those recipes I’m always drawn to serving because it’s easy, colorful, crowd-pleasing and goes with almost any entrée.

8 servings

8 large carrots, peeled and cut into julienne strips
4 tablespoons butter
2 tablespoons sugar
½ teaspoon salt
⅓ cup brandy
1 cup frozen green peas, thawed

1.     Preheat oven to 350°F
2.     Place carrots in a 2-quart baking dish.
3.   In a medium saucepan, melt the butter over medium heat. Add sugar, salt and brandy and stir until sugar and salt dissolve. Pour the mixture over the carrots.
4.  Cover and bake for 45 minutes or until carrots are tender.
5.     When carrots emerge from the oven, add the peas and toss to combine. Serve immediately.