Fast Recipe for Sunday Dinner-Glazed Baby Carrots

Sunday dinners when I was growing up were a really big deal.  My mom cooked all day and the dinners were the best.  Fast forward to present non day of rest Sundays. After being out all day attending services, visiting friends, going to a local fall festival, watching football and movies, I wanted a fast recipe for last night's dinner.

Yea for leftovers. Nothing is faster than leftovers. I had roast chicken, potato salad and my body was yearning for the carrots I had bought at the market.  I wanted to do something fast and good-tasting with them.  I decided I felt like molasses glazed carrots. I don't usally use molasses in my carrots, however, I wanted to see what they would taste like.

As a kid growing up, some nights I would molasses and cold milk or sometimes with hot milk. That combo  remains one of my favorite comfort foods. Hot chocolate will sometimes keep me awake rather than helping me sleep, so I go back to my childhood drink. Perhaps that's why I had molasses in my milk growing up. Also now, I drink Almond or Rice milk.

In any case, I decided to use the rich brown liquid in my carrots instead of brown sugar. Way yum!

Ingredients

1/2 lb baby carrots
1 1/2 TBs butter
1/4 to 1/2 cup water
2 TBs molasses

In a medium saute pan, melt butter, add baby carrots and remaining ingredients. Stir to cover carrots. Cover and cook on medium heat. for about 15 minutes for al dente or 20 to 25 minutes until carrots are tender and the liquid has evaporated.

Serves 2.