Baby carrots are a staple in our fridge. From snacking, to dipping, to chopping into a salad, I always have a use for them, so I always keep them on my grocery list. And when they are on sale, sometimes I end up with more baby carrots then we can snack on! But, it’s not a problem because they make for a perfect simple side dish, such as these Honey & Brown Sugar Baby Carrots.
In our house, we call it Brown Sugar Baby Bok Choy. It’s a quick, stir-fried dish seasoned with garlic, soy sauce, rice wine vinegar and, of course, brown sugar. Last night, I took it a step further and turned this side dish into a main. It was on the table in a flash so I figured it was worth sharing for our “15 Minute Fix” series: Dinners that can be cooked, start to finish, in 15 minutes or less.
Some folks are a little intimidated by less-than-familiar Asian vegetables (burdock root, anyone?). Bok choy is the perfect place to start exploring. It’s tender, mild, and lacks the bitterness common in a lot of leafy greens. It’s also super nutritious, with high doses of Vitamin A, C and K.
These Honey & Brown Sugar Baby Carrots are a great dish to have older kids help you with since it involves very basic skills…measuring and sautéing. As long as they are supervised at the stove, they can really handle this recipe from start to finish. Just melt the butter in a large skillet and drop in everything else. Let the carrots cook on medium-high, stirring occasionally, until the carrots are tender. It only takes about 15 minutes, but you can add a lid if you need them done even quicker!
Oh Baby is what you’ll say once you sink your teeth into this new flavor! Brown Sugar Baby gives you the ooey, gooey, melt in your mouth cinnamon and brown sugar taste that will have you thinking you are biting into a cinnamon roll!