I you freeze carrots and green bell peppers, grow garlic, can ketchup, make your own butter, you'll like this "from storage" side dish.
I'll admit, plain carrots are boring anyway. I used all organic ingredients.
1 Tbsp. butter
1 1/2 cups sliced carrots
1 garlic clove minced
1 Tbsp. water
2 Tbsp. diced green pepper
2 tsp. ketchup
pinch of chili powder
In a saucepan, melt butter over medium heat, add carrots and garlic (see note), cook, and stir for 1 minute. Add water, cook until carrots are crisp tender, about 6 minutes. Add green pepper; cook 2 minutes longer. Remove from the heat, stir in ketchup and chili powder.
I, of course, tripled this recipe for my family, but it was well received. Almost like a BBQ recipe, but different. My family loved this. A great way to add a veggie with a twist. I think I would make these ahead and take them camping too.
The rain storms have stopped, but we need wind and sunshine to dry it all up now. Although it's Easter weekend, we have a lot of work to do.