We had Baked Chicken for dinner last week and needed a side dish to go with it. I had a can of sliced carrots and wanted to “jazz” them up a bit. There’s nothing more bland than a can of sliced carrots, folks.
See these? Man were they tasty. (and I apologize if the lighting isn’t that great – I don’t claim to be a photographer! at all!) I drained all the juice from the can, put about teaspoon of butter in the skillet, added about a scant tablespoon of Splenda brown sugar, and about a scant tablespoon of (sugar free) Apricot Preserves along with about a teaspoon of chopped jalapeno pepper (seeds and all for a bit of heat)a pinch of salt and a dab of pepper in the skillet also. I let this simmer on low heat to get everything melted together, added the drained carrots, and let them hang out a bit in the sauce to get the flavors all through the carrots.
Boy oh Boy. Were these ever good. Feeding the kiddos? Just leave the seeds from the pepper out. But put them in. Adds a bit more flavor. But you can leave them out all together. And if you want, use orange marmalade. Whatever flavor you have. Hubby loved them and were diabetic friendly but not short on flavor. Jazz your side dishes up next time you open a can. Have a great rest of the week!