Ingredients and Weight:
- Baby Carrots: 500 grams (approximately 1 pound)
- Butter: 50 grams (1/4 cup)
- Brown Sugar: 100 grams (1/2 cup)
- Salt: 1 teaspoon
- Fresh Thyme or Rosemary: 1 tablespoon (chopped)
- Water: 1 cup
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Peel and wash the baby carrots.
- In a baking dish, combine the butter, brown sugar, salt, and water.
- Add the chopped thyme or rosemary.
- Arrange the baby carrots in a single layer in the baking dish.
- Cover the baking dish with a lid or aluminum foil.
- Bake for 30-40 minutes, or until the carrots are tender and the sauce is thickened.
- Serve hot as a side dish.
Nutritional Information:
(Please note that these values may vary slightly depending on the exact ingredients used.)
- Calories: Approximately 250 calories per serving (assuming 8 servings)
- Fat: 12 grams
- Carbohydrates: 35 grams
- Protein: 2 grams
- Fiber: 3 grams
Dish Characteristics:
- The dish combines the natural sweetness of baby carrots with a rich brown sugar and butter sauce.
- The addition of herbs gives the dish a savory flavor that balances the sweetness.
- The dish is both comforting and nutritious, making it a great side for any meal.
User Comments:
- "The Sweet Baby Carrots were a hit at our dinner party! The combination of flavors was perfect." - John Smith
- "This dish was so easy to make, yet it was impressive enough for a special occasion. Will definitely make again." - Jane Doe
- "The caramelized sauce was a great compliment to the fresh taste of the baby carrots." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh baby carrots for best results. If using canned or frozen carrots, adjust cooking time accordingly.
- Adjust the amount of brown sugar and butter based on personal preference for sweetness.
- This dish pairs well with meats like chicken or pork, or can be served as a vegetarian side dish.
