B. G.’S BBC’S (A.K.A. BUTTERED BALSAMIC CARROTS)

GRAYSON BUTTERS (Brentwood, Tennessee) calls his grandma B. G.—BETTY KEELING GREEN WOOTEN (Nashville, Tennessee). Grayson absolutely loves to visit B. G. at her historic home in East Nashville, where she lives with her husband Big Jim, Dolly the Doberman, Lucy the cat, and Skeeter the crazy Westie. B. G. and Grayson share a love of animals (and garden-fresh veggies). When Grayson visits B. G.’s house, there is no shortage of treats on hand—from homemade ice cream to fresh-baked cookies. Sometimes, despite his mommy’s rules, B. G. even serves ice cream for dinner. And, of course, Grayson loves to hand out doggie treats to Skeeter and Dolly for dessert!

1 pound carrots

1 tablespoon butter

1 tablespoon maple syrup

1 teaspoon balsamic vinegar

⅛ teaspoon salt

⅛ teaspoon black pepper

1 Peel and slice carrots in ¼-inch slices. Place the carrots in a saucepan, cover, and steam them for about 15 minutes, until thoroughly cooked but not mushy.

2 Melt the butter in a medium skillet over medium heat. (Make sure the skillet is big enough to hold the carrots once the sauce is completed.) Cook the butter (stirring occasionally) for about 3 minutes or until it gets a bit brown.

3 Stir in the syrup, vinegar, salt, and pepper. Add the carrots, stir to coat them in the sauce, and cook until heated through.

MAKES 4 SERVINGS.