Brown sugar.  An important ingredient for so many sweet treats but I wanted to pair it with something remotely healthful…glazed carrots was a thought!  It’s kind of a throw back sort of dish but tasty none the less.  I remembered that I had some kale I needed to use up back at the apartment and decided to somehow incorporate that as well.  My menu was set.  After completing my volunteer session Saturday at the farmers market I got to shopping and came out of there with these lovably knobby carrots and fresh goat cheese from Lynnhaven to round out the meal.

For the glazed carrots you’ll need:
1 lb. carrots, peeled and trimmed
1/4 cup brown sugar
1/4 cup apple cider
2 T butter
1 t cayenne
S&P

First put a large pot of salted water on to boil.  Cook the carrots in the boiling water until fork tender.  Shock in cold water and set aside.  Put all other ingredients into a separate pot and bring to a simmer.  Toss the carrots in with the simmering liquid.  Let it cook until the liquid becomes syrupy and coats the carrots.  Taste to check the seasoning – you may want to bump up the spiciness if you’re feeling a little daring…
While those simmered away I sauteed the kale in olive oil, butter, and garlic.

I then turned to the goat cheese.  So fresh and tangy but also…a little bland.  I doctored it up a bit with S&P, a touch of olive oil and then stirred to combine with a touch of the glazing liquid.  The result – a sweet, salty, peppery dollop of goodness.  Place that atop the carrots and kale and enjoy.

A lovely little meal if I do say so myself.  And really not too time consuming!  This preparation would lend itself to so many different types of vegetables…can’t wait to try it again!