Brenda Stanley
Belle's Sweet and Smoky Carrots are simple to prepare.

Carrots will give you good eyesight. Did your mother or grandmother ever feed you that line as they were trying to feed you carrots? “If that’s so, why are rabbits almost blind?” I said back one day. Along with a lecture about talking back, I got an extra helping and had to sit until I finished them all.

Oddly enough, I now actually love carrots. They may not cure blindness, but they are rich in vitamins and a sweet and healthy addition to just about any meal. And now with the bags of peeled and bite-sized carrots, preparation takes only minutes.

I’ve always loved the sweet and homey taste of glazed carrots, but what I’ve really loved lately is adding a little kick to my carrots with the smoky rich flavor of chipotle. This recipe is simple, but adds a unique and delicious side dish to almost any meal. And you won’t have to tempt your kids with the prospect of good eyesight to get them to clean their plates.

Belle’s Sweet and Smoky Carrots

2 cups peeled baby carrots or regular carrots peeled and cut into 1-inch chunks

2 tablespoons butter

¼ cup brown sugar

½ to 1 teaspoon chipotle chili powder

Boil carrots in lightly salted water for about 6 minutes or until fork tender. Drain. Melt butter over low heat and add the brown sugar and chili powder. Stir until melted and mixed well. Add the carrots and coat well. Heat through.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. Her website is at