Garlic Butter Carrots


Originally posted by Sarah- December 8, 2015

Tis the season and boy do I have a schedule that doesn’t seem to stop lately!  Today was no exception.  As soon as the kids were on the bus I was off and running.  You all know what that means…crock pot.  Tonight I made a BBQ chicken in the crockpot and we had garlic butter carrot chips as our side.  

For the chicken I quartered two of the onions from the Springdell winter share and dropped them in the bottom of the crockpot.

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On top of the onions I placed three large chicken breasts that I had thawed in the fridge, these came from the last poultry harvest.  I poured about a half bottle of the BBQ sauce from the share, mine was mild, which totally works for my family.

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It’s as simple as that.  Set it for 5-6 hours on high and let it go.

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Off on my errands I went.  I was pretty productive today, getting a lot checked off of my long to do list.  I was so happy to come home to my chicken smelling great and ready for dinner.  Time to get the carrots ready.

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I peeled 6 carrots and cut the tops off of them.  Then I used my “cool tool” as the boys call it, to crimp cut my carrots.

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This little guy is fun for carrots, potatoes, cucumbers etc.  It’s just for the fun of it, adding a bit of texture to a dish.  Place them all on a lined sheet with a rim.

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Melt about 3 Tablespoons of butter in a dish  and add 2 cloves of finely minced garlic.

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Pour the butter over the top of the carrots and toss them to coat completely.  Bake in a 400 degree oven for 25 minutes, turning them halfway through.  The kids gobbled this up!  Enjoy.

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About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.