Sweet and Tangy Carrots

Sometimes you buy frozen vegetables for 88 cents and leave them in your freezer for five months. At some point during that five months you may or may not have taken them out of the freezer, used them to ice your ankle after soccer practice, and then put them back in. Then one day you may decide that it is time that the bag of aged and tired frozen vegetables to find another home, namely in your stomach. And then you cook them and pretend that eating something from a bag that was once pressed against your sweaty leg is not gross.

As Geneva and I have been saying for years, germs are good. You need just enough to keep you immune.

 Anyways, if you’re not horrified about the materials put into this recipe, then keep reading and maybe try it at home. 

The injured soldier: frozen baby carrots

The doctors: honey dijon mustard, brown sugar, olive oil.

The cure: Microwave 1 cup of carrots until thawed and empty excess water. Toss with a heaping tablespoon of the dijon until coated. Heat ½ teaspoon olive oil in a pan. Add carrots. Sprinkle 2 teaspoons brown sugar over top and stir to coat. Let them sit if you like slightly charred edges, keep stirring if you don’t. Cook until the sugar is carmelized on the carrots and they are piping hot. Salt and pepper and serve.

Devour and appreciate the best 88 cents you’ve spent in a while.