- Carrots are one of the more popular vegetables that children eat so this maybe a good place to start if your kids don't eat any vegetables at the moment.
- Baby carrots are a good option as an introductory veg (as are all baby veg); as they are naturally sweeter, more tender and less fibrous in texture than larger vegetables.
- It has lots of sweetener added to increase the sweetness of the carrots (you can reduce this). Of course there's other ways of adding flavours. In this recipe stock is added and the vegetables are sauteed in oil.
- It has extra crunch in the form of pecans (or any nuts), but these are totally optional.
- Im not recommending that this is always how you cook carrots but its a good introductory recipe if your kids won't even try carrots. Once fussy eaters start eating carrots they can quickly and easily change their belief that they like carrots.
600g of Carrots (baby carrots are a good option)
50g of Pecans (or other nuts)
2 Tablespoons of Oil
200ml of Vegetable Stock
1 Tablespoon of Apple Cider Vinegar
70ml of maple syrup (or less)
- Preheat the oven to 180’C fan.
- If using big carrots, peel them and cut them in half lengthways, then into quarters. If using baby carrots, slice any bigger ones in half lengthways.
- Heat the oil in a large pan on medium high heat. Add the carrots and cook for a few minutes, tossing every so often, until just starting to brown.
- Add the pecans to the oven for about 8 minutes until toasted, then set them aside (if using).
- Add the stock, maple syrup and apple cider vinegar to the pan, then bring it to a simmer and pop a lid on. Let it cook for about 12 minutes until the carrots are tender.
- Take the lid off and continue to let it cook another 2-3 minutes until most of the liquid is gone. Toss the pecans into the pan so that they get coated in the glaze.
- Season with salt and pepper (if necessary) and serve.