Recipe: Sweet Park Hill Carrots
A creative customer submitted these sweet carrots with a Savory Spice twist. They're a gorgeous addition to a holiday feast, but they're also quick and easy so they make a great weeknight meal side dish.
- 2 cups baby carrots*
- 2 Tbsp. butter*
- 2 Tbsp. brown sugar or maple syrup
- 2 Tbsp. Park Hill Maple & Spice Pepper
- pinch of salt
- Fresh chopped thyme, chives, or parsley for garnish
*If you use the larger garden baby carrots with stems you may need closer to 4 cups by volume; if you buy the packaged baby carrots 2 cups will work just fine. For a dairy-free, vegan, and lower-fat version of this dish, use apple juice or orange juice in place of the butter.
Cover carrots with water in in a medium saucepan and bring to a boil. Boil for 5 to 6 min. then drain and return to pan. Add remaining ingredients and cook over medium-high heat, stirring frequently, for 4 to 5 min. Transfer to a serving bowl, pouring any remaining sauce from the pan over top. Sprinkle with fresh chopped herbs of choice. Best served warm.
Makes a great side for a holiday roast. Serve with seared or grilled chicken breasts or pork chops for a weeknight meal.