Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: When I see the word “carrots” I am reminded of my childhood. I grew up in a home where my mom served veggies out of cans. This was the norm. Also mom, (sorry about “ragging” on you ) but let’s face it. We had carrots or peas or carrots and peas. Canned corn was either creamed or what was known as niblets. I am also guilty of serving canned carrots to my family. The packages of frozen ones were usually rubbery. Why I didn’t think of using fresh, I don’t know. It took me decades to change. My kids (oops, my adult children) will tell you I don’t like change. No, maybe it was just easier. Or perhaps I was just plain lazy. More of the Backstory after the recipe…
…The Backstory continues: Lets face it: open the can, dump it into a dish and nuke it. But change I did. My hubby was the worst eater imaginable. Anything green was not an option. If I put something foreign (meaning green veggies) on the table, he would make a face and the kids would followed his lead.
So, here I am back to carrots and corn. Full circle. Now I only use fresh veggies. I have made boiled carrots with honey and some seasoning, sauteed with other veggies. I have even made Carrot Latkes. Get the picture? Who knew that carrots could taste so good and what a variety of ways to use them. The carrots here are easy to make and oh so sweet and tasty. A real crowd pleaser. Line a sheet pan and cleanup is a breeze.