That’s right, it’s Veggie Week! It’s pretty much as cool as “Shark Week” on the Discovery Channel. We have a feeling Veggie Week is going to be big someday. We know we’ve included a lot of recipes so far where we ask you to serve it with a side of veggies. But we haven’t actually covered any vegetable recipes yet. Now for this week, we are going to post three veggie side dishes which can be paired with most main dishes.
By now you are in college and know the importance of taking care of yourself. You want to make good healthy choices…right?…RIGHT???? Anyway, eating a well-balanced diet is essential to a healthy lifestyle and isn’t hard, even in college. We are supposed to eat 5 servings of fruits and vegetables a day, here is a great reference on what exactly a serving of a fruit or vegetable is.
The way you cook your veggies is also important too because you want them to hold their nutritional value. Here is a list of the best ways to cook your veggies (in order of highest nutrition held to lowest).
- Raw – just rinse and eat
- Steaming – pretty much like putting your veggies in a sauna…without creepy old men
- Roasting – hint: you’ll need an oven
- Sauté – whoa fancy French word, but don’t worry, it means cooking your veggies in a pan with olive oil and seasonings
We know this is a crash course on vegetables, but they are really not that hard to prepare. Actually, here is a basic rule of thumb with veggies (get your pencil and paper ready), the less you mess with them, the healthier they’ll be. Now onto today’s side dish recipe!
Declan is not a huge fan of carrots but this is his absolute favorite way to eat them. This side dish could pass as candy.
- Servings – 2 to 3
- Prep time – 10 minutes
- Cook time – 10 minutes
- 5 to 10 carrot stalks
- 2 tablespoons of butter
- 1 tablespoon of brown sugar
2. This step has three different options depending on what tools you have available:
- Place carrots on a steamer basket and put into a pot with an inch of nearly boiling water. Cover with a lid and steam for 6 to 8 minutes until carrots are tender.
- Give the carrots another quick rinse, but do not drain off the excess water, and place in a microwave safe bowl. Cover with plastic wrap, leaving a corner open to vent, and cook on high for 5 minutes or until tender.
- In a large pan over medium-high heat, add carrots and about1/4 cup of water or enough to just cover the bottom of the. Cover and cook for several minutes until tan.
3. Once your carrots are done, put them aside and in another pan over medium-low heat, melt butter and combine with brown sugar.
4. Add carrots to the pan and toss together to evenly coat with the glaze.
5. Depending on how many carrots you began with, add another tablespoon of butter and brown sugar if need be. The carrots should be glossy but not drowned like a soup.
Let us know how it went!