When I made some Salisbury steaks the other day, I needed a side that reminded me of a TV dinner. These root beer carrots fit the bill and then some!
I ‘cheated’ and used baby carrots, but whole carrots sliced or cut into 1″ or so chunks will also work just as great.
Also try my carrots au gratin.
Root Beer Carrots
When I made some Salisbury steaks the other day, I needed a side that reminded me of a TV dinner. These root beer carrots fit the bill and then some!
Servings 6 -8
Calories 125kcal
Ingredients
- 12 ounce root beer (diet works fine)
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin I used 1/4 teaspoon since we’re not big fans of cumin
- 1/2 teaspoon ground cloves I used 1/4 teaspoon since we’re not big fans of cloves
- 1/2 teaspoon kosher salt
- 2 pounds baby carrots
- 1 teaspoon dried thyme
Instructions
- Heat a large skillet over medium-high heat.
- Add 1/2 cup of water, the root beer, brown sugar, cinnamon, cumin and cloves. Bring to a boil.
- Add the carrots. Cover and simmer for 5 minutes.
- Remove the cover and continue cooking until the carrots are tender, stirring occasionally, for about 15 minutes.
- Remove from heat, stir in the thyme, and serve.
Nutrition
Calories: 125kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 386mg | Fiber: 5g | Sugar: 25g | Vitamin A: 20862IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg
Nutritional values are approximate.