Carrots Saucily Spiced

Looking for a quick and simple but flavorful side dish?

In an issue of, Best Recipes: Down Home Cookin' No. 37, I came across a recipe for Carrots Saucily Spiced. I had baby carrots on hand and the rest of the ingredients and knew I needed to give this recipe a try.

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

And Action:

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.