When I’m procrastinating on a Monday, having a hard time finishing my last law school paper EVER, my mind naturally turns to food. Right now, it’s focused squarely on the delicious left over maple syrup carrots I brought as my afternoon snack. They’re delicious, and so freaking easy! I modified them from the delicious and beautiful Morning Glory Farm cookbook, and by modified, I mean didn’t measure things.
Recipe: Pour a little maple syrup and water into the bottom of a skillet with a couple tablespoons butter. Add carrots (I used defrosted frozen carrots, nbd), salt, pepper, and a pinch of cayenne (just trust the Morning Glory wisdom). Cook until carrots are soft but not mushy, about 15 minutes.
If you make over two pounds, like I did, take half to a potluck dinner, and then eat the other half every day for a week and wonder how you’re not sick of them slash if your night vision is getting awesome the way your mom always promised it would.
