You know the drill by now: grab the goods.
Forgot to put the brown sugar in the last pic but I have it! Simmer down there! 😌
Take a moment to admire your brilliant henna work. My henna artist is better than yours. 😎
Ok back to business, heat the oil in a pan and toss in the garlic.
Brown it up to look like this.
Toss in your carrots.
Cook down a bit like so. You're probably wondering how the hell jalapeños got in here? I messed up my pic taking, so just calm the hell down & don't add them in yet. Just cook the carrots down!
Add enough water to the pan to just coat the bottom so you don't burn the carrots & to scrape up any flavors that may have gotten stuck. Again, mind your business about those jalapeños!
Cover the pan on medium heat for about 7 minutes.
After about 7 minutes, take the lid off the pan and add in your brown sugar and give it a stir.
Ok, NOW you can add in the damned jalapeños! Add in a bit more water if you need to to prevent any burning. If the little humans don't like spicy, omit the peppers & add in more sage.
Cover for another few minutes until the carrots are tender.
Stir in your sage and remove from heat. *Note* Add in more sage if you have it. I only grabbed 3 leaves from my garden this am. So regretting it... 😒
The sauce will thicken up a bit to add a cute little glaze to your carrots.
You got it! Sea salt and pepper to taste.
If you have any extra sage, go ahead and garnish those carrots like a boss! If you liked this guide, please check out my others. Sunlight and love people! ☀️
- 3.0 Medium carrots peeled & thinly sliced
- 3.0 Medium sized leaves of fresh sage, chopped
- 0.0Tbsp Brown sugar
- 3.0 Slices of fresh chopped jalapeño
- 2.0 Cloves of freshly chopped garlic
- 0.0c Water
- 1.0Tbsp Coconut oil
- Sea salt & pepper to taste