Sweet Carrot-Line Bake

• 5 large carrots
• 1 cup mini marshmallows (or chopped marshmallows)
• 3 tbsp brown sugar
• 2 tbsp butter
• 1/2 tbsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• Parsley for garnish

Peel and chop your carrots into rounds and place in a pot. Bring to a rolling boil, turn heat to medium high and simmer for 20 minutes or until fork tender.

Remove carrots from stove, drain and add butter, brown sugar, cinnamon, nutmeg and cloves. Mix until carrots are evenly coated. Optional – add salt and pepper to taste and mix again.

Transfer your carrots to an oven safe baking dish. Spread carrots evenly and add your marshmallows on top. Bake at 350F for 12 to 15 minutes. Broil on high for another 2 minutes or until your marshmallows are golden brown. Garnish with parsley & enjoy!

Recipe by Lauren Luscombe


Jalapeno Popper Dip

Your favourite appetizer just became your favourite new dip. Serve with Pete’s Own Cantina Style Tortilla Chips for the perfect,…

Read More

Ricotta Hasselback Potatoes

SERVES TWO FOR A MEAL, FOUR AS A SIDE: • 1 bag of mini potatoes • 1 container ricotta •…

Read More