Swiss & Cheddar Sweet Baby Carrots
Skip the standard veggies and dip and try this unique cooked carrot recipe. We not only glazed these baby carrots with honey, we took the recipe one step further and topped them with a combination of Swiss and cheddar cheese. Of course, your favorite shredded cheese blends can easily be substituted to give this recipe your own twist.
- 3 cups baby carrots
- 1/2 teaspoon salt (for boiling water)
- 1 tablespoon butter, melted
- 1/4 cup honey
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
Cook carrots in a small amount of boiling salt water until tender, approximately 15 to 20 minutes. Be careful to not over-cook. Drain and place the carrots in a shallow baking dish. Drizzle with melted butter and honey. Sprinkle shredded cheese over the top of the carrots. Bake at 400°F for 10 minutes or until cheese is melted.
Whole carrots peeled and sliced into sticks can be used in place of baby carrots. In that case, use 6 whole carrots.