Grandmothers need easy suppers, just like busy moms do. I spent the day doing grandmother duties while Mommy had some time for herself. Got home just before 5:00 PM. I've told my daughters often that if you know what to cook for supper when you walk in the door, the actual cooking usually is easy. HAVE A PLAN!
Tonight we're having pork chops and brown rice. And I made the carrot recipe that we've used for years.
It's quick to put together.
It can go into the oven along with my main dish.
And best of all, it's delicious.
Unlike the many sweet carrot recipes out there, this one is savory. My girls liked this better, even when they were little. The recipe calls for a bag of baby carrots which is fine, but I really like it best when I peel and slice whole carrots. Either way you do it will be fine. Tonight I only made a half recipe for the two of us. I probably used a little less butter, too. You also get a choice of baking times (with a temperature adjustment) to give you flexibility in putting it in with other dishes.
2 lb. bag of baby carrots
1/4 cup water
1/4 cup butter
1 teaspoon oregano
1/2 teaspoon salt
Place carrots in an ungreased 9-inch square baking dish. Add water; dot with butter. Sprinkle with oregano and salt.
Cover and bake at 350 degrees for 1 hour. OR Bake at 325 degrees for 1-1/4 hours.
(We just finished dinner. It was so good. And I got to sit down for an hour while it cooked. How great is that? It's nice when a plan comes together.)