#7 Roman Buttered Carrots

Because nothing says "Medieval cooking" like
Trader Joe's Cut and Peeled Baby Carrots.  Boo Yeah!

I have made carrots with butter before. I have even made glazed carrots before. But no carrot dish I have ever made has turned out as tasty as this. A hint of sweet, a hint of sour, a hint of spice.  Simply delightful!  

This one is a keeper, flexible enough to complement poultry, ham, even fish.  I am not sure I would serve this with beef, though. Then again I have not tried any of the beef recipes thus far, so I reserve the right to change my mind that.  

 
So now that I have  posted about both recipes that I made as side dishes to the spiral ham, I present to you the full meal:

My guests' looks of enjoyment while savoring this meal was the highest compliment.
My son, however, tried a bit of everything and then asked for a PB&J. 
(Which I was more than happy to provide!)
(Brat.)