Baby carrots are boiled until tender-crisp and then tossed in a spiced ketchup sauce. The title of the cookbook fits this recipe perfectly. This side dish certainly reminded me of some "down home cookin'." From the taste to the smell. It was very tasty. The sauce tasted a bit like barbecue sauce but with a surprise flavoring... allspice. It was very flavorful.
Carrots Saucily Spiced
Best Recipes: Down Home Cookin' No. 37
Makes 4 to 6 Servings
Stars of the Show:
- 1 lb carrots, cut into 1/2-inch diagonal slices - I used baby carrots and left them whole.
- 1/4 cup HEINZ tomato ketchup - I used the no-salt added ketchup.
- 1 1/2 tbsp light brown sugar
- 1 tbsp butter or margarine
- 1/8 tsp ground allspice
In medium saucepan boil carrots for 8 minutes until crisp-tender. Drain. In the saucepan combine the ketchup, brown sugar, butter and allspice. Heat through. Add the carrots and toss to coat.