Cooked carrots are never the first to go at the dinner table. Why? They are often mushy, lack flavor, and well… boring. This recipe adds excitement to what can be a dull side dish by infusing the carrots with both sweet and spicy flavors. Quick and simple, this recipe will elevate ordinary carrots to an impressive side.


12 small carrots (usually labeled as “baby carrots”), peeled
1 tablespoon unsalted butter
3-finger pinch of light brown sugar
3-finger pinch of herbes de Provence
1/2 teaspoon olive oil
Dash of red pepper flakes
Dash of salt


Melt butter in a sauté pan over medium heat. Add carrots and remaining ingredients. Sauté for 12-15 minutes or until fork tender.