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.

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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!

Course Side

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 -8

Calories 125kcal

Author Based on a recipe from Rachael Ray’s Everyday

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.