If you’re new to Cooking with Christina, you need to know:

• I cook mainly by eyeballing
• I measure with my soul
• We’re mostly winging it (outside of cooking included)
• If I can take a cooking short cut, I will

The secret ingredient in this simple carrot recipe is: canned carrots! If you’re not taking advantage of the nutrition packed yet super easy hack of cooking with canned or frozen produce, you’re seriously missing out. You can read more about why I love canned and frozen produce here.

What you’ll need:

• a can of carrots
• butter
• garlic
• salt and pepper
• broiler
• oven safe casserole dish
• 10 minutes

What you’ll do:

• open, drain, and rinse your can of carrots (sometimes I don’t rinse)
• can pat dry with paper towel (sometimes I don’t do this either)
• pre-heat your broiler or pan
• add heap of butter to casserole dish
• throw carrots into casserole dish
• season with garlic powder, salt, and pepper
• put casserole dish just below the broiler flame
• check every 5 minutes, spoon butter onto carrots with each check
• carrots should come out sliiightly crispy and covered in lovely garlicky butter

Serve with salmon and mashed potatoes! (Or whatever you want, honestly.)