Originally posted November 3, 2015 Eric told me last night that he was well into adulthood (we’re talking like a few years ago) when he realized that “savory” didn’t mean “really tasty.” I comforted him with the fact that Charlotte currently thinks “tasty” means “spicy.” I did not remind him that Charlotte is 4.

So how was Halloween for you guys?? Ours was great, Charlotte was a witch and Truman was a ghost. Well, he was supposed to be. That costume lasted about 3 seconds.

I was tempted to be frustrated, but then I thought about going through an entire evening with a sheet all up in my face. Uh yeah, that would last about 3 seconds. Way to stick it to the man, Truman.

The best carrot side dish

But Halloween is so last season. It’s time for THANKSGIVING you guys!!! A holiday all about food. And being thankful I guess. But also food. And speaking of tasty savory food, I’ve got the best Thanksgiving side dish for you today. Who doesn’t love brown butter and glazed carrots, and these babies are made in the slow cooker. Win!

How to make brown butter glazed carrots

I promised a secret ingredient and here it is: Nielsen-Massey Mexican Pure Vanilla Extract. WHOA, calm down, I know this is a savory recipe, and vanilla is usually in cookies and stuff, but I swear guys, it’s tasty (not spicy). I grew up putting Mexican Vanilla in everything, but it is especially delicious with carrots. It makes them extra sweet. You’ve got to try it! This is the perfect recipe for holidays when you have a ton of other stuff in the oven. Facebook | Pinterest | Instagram | Twitter One year ago: Cheesecake Pecan Pie (Make Ahead!) Two years ago: Sea Foam Salad (Creamy Pear Jello) Four years ago: Brown Butter Mashed Potatoes (I was compensated by Nielsen-Massey Vanillas for my time developing this recipe and post. All opinions are my own, of course!) Be sure to follow Nielsen-Massey on Facebook for tons of amazing ways to use vanilla! Try out these other great sides for your Thanksgiving menu! Roasted Carrots with Dill:

Broccoli with Feta and Fried Almonds: (this is a huge favorite of mine)

  Lemon Asparagus with Pistachios:

 

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