Tonight I made our family favorite meal: crispy onion chicken with mashed potatoes, rolls and Carrots Marsala.  Yum!  Alethea wouldn’t touch the chicken or mashed potatoes, but she filled up on two rolls and three helpings of the carrots.

So just in time for Thanksgiving, here is the best carrot recipe ever, which is easy, tasty and even my ‘picky about veggies kid’ will devour.

Carrots Marsala (serves 6-8)
1 lb baby carrots
1/4 cup Marsala wine
1/4 cup water
1 Tablespoon olive oil
fresh ground black pepper, to taste

In a medium sauce pan, combine all ingredients.  Bring to a boil, cover, reduce heat and simmer for 15-20 minutes until carrots are tender.