Time for dinner: chicken. With rice. And a side.
Ugh. What to make “on the side” this time?
There’s green beans, asparagus, green beans, asparagus, corn, green beans…..
Okay our sides are not *quite* that routine, but almost. Throw in some cauliflower or broccoli on that list and that makes up our usual list of “on the side” veggies to go on our plates at dinnertime. Not everyone likes corn, not everyone likes peas or spinach so we only rarely have those, but they’re on the list every once in a while too.
I get tired of the same old thing.
On occasion though, I throw this one into the mix: carrrots/apples/craisins sauteed with honey, brown sugar, and butter. Sometimes I even put a squirt of maple syrup in there. Why not?
Now you know why it’s only on occasion. It’s a veggie and look: it’s dessert! Sort of.
It’s not something you can have every night obviously, and even if it didn’t have all those yummy ingredients in with the fruits and veggies, even this would get boring after a while too.
The thing I like about this one (other than the brown sugar and butter and honey) is that some people LOVE the carrots, and others LOVE the apples and craisins. There’s a lot of “I’ll eat your craisins” and “Can I have your apples?” going on at the table when I serve this on the side.
Although this is not a recipe, per se, it is a recommendation for a side dish which I’m passing along to you today. Give it a try and see how your family likes it!