Of all childhood memories, it is carrots that take pride of place. place, and with age, food from carrots becomes larger. Introduce the child to this root vegetable at any age. Bright slices of carrots sprinkled with green tops look really beautiful. Garnished rosemary goes well with molasses. At you can replace molasses with natural maple syrup, from which it will gain great caramel. Serve the carrots with yogurt, or breakfast with oatmeal. The nutritional value of one servings: (total 4) Calories 223, total fat 13 g, saturated fat g., proteins 2 g., carbohydrates 26 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450-680 gr. carrots of the same length and thickness, peel and cut lengthwise into 4 parts, save the green tops for decoration
- 2 tbsp. l olive oil
- 2 tbsp. l brown sugar
- 1 tbsp. l molasses
- 1 / 2-1 Art. water
- 2 tbsp. l (30 gr.) Butter
- 1 sprig of rosemary
Recipes with similar ingredients: carrots, brown sugar, rosemary molasses
Recipe preparation:
- In a pan that can hold carrots, heat on medium fire olive oil. When it starts to smoke slightly, add carrots, season with salt and black pepper. Using wooden spoon, mix the vegetables so that they are covered with oil and seasonings.
- After a few minutes of cooking, add brown to the carrots sugar and molasses. Continue frying, stirring occasionally. Pour in some water so that the carrots have time to soften, and sugar does not burnt. Continue cooking until soft (5-8 minutes). At pour more water if necessary, but the sauce should remain thick enough to cover the vegetable and bubble at the edges pans. Carrots should be tender and fairly easy to pierce. the tip of a knife.
- Cut and add butter and a sprig of rosemary. how Once the butter is melted, remove and discard the rosemary. Transfer the carrots to a serving bowl and sprinkle with chopped green tops. Serve immediately or give the dish in advance get a little rest”.
