Carrot Casserole

Who has two green thumbs and a boat load of home-grown rainbow carrots?

This girl.

I can't tell you how excited I was to head out to the garden this morning with no hopes of harvesting anything edible, and walked away with a bucket full of these multi-colored beauties.  

When it came to deciding what to do with them, I sort of drew a blank.  I don't really like cooked carrots; I'd prefer the crunchy, raw version, but I wanted to come up with some way of cooking these up for dinner.  A quick search of the internet brought me to a version of this casserole.  I wanted something with a little sweet and savory flavor and some crunch.

I love this recipe because it's easy to assemble and there are only a few ingredients so you don't feel like you're going overboard trying to construct a weekday dinner option.  

With all these carrots, I'm sure I'll be looking for other suggestions for delicious sides!

What do you like to do with cooked carrots?

Carrot Casserole

 

1 lb. carrots, peeled and cut into 2" quartered sections

1/4 cup light brown sugar

1/2 tsp cinnamon

1/2 stick butter

2 tbsp milk

Salt & Pepper to taste

 

2-3 tbsp stick butter, melted

24 butter crackers, crushed

 

 

 

Cook carrots in a sauce pan over medium heat until fork tender.  Remove from heat.

 

Preheat oven 350F.

 

Mash carrots in a bowl with brown sugar, cinnamon, butter, milk, salt and pepper. 

 

Pour carrot mash into a greased casserole dish

 

Mix butter crackers and melted butter in a bowl.

 

Drop over the top of the carrot mixture.

 

Bake 20 minutes.