Let’s Crumble

Let’s Crumble

We changed things up a little bit this year for our Thanksgiving menu. Nothing too major, still wanted to keep each recipe traditional in its own way. But a tweak or two here and there can’t hurt right? Personally, steamed carrots are my least favorite side dish at any occasion, so why not improvise them a bit! Let’s get started …

What you’ll need


  • 8-10 Carrots (1 Whole bag)
  • Fresh Rosemary
  • 1 Box Light Brown Sugar
  • 1/2 cup Flour
  • 6 tablespoons cold unsalted butter (cut into small pieces)
  • Pinch Salt
  • 3 Tablespoon Sugar
  • 1 Teaspoon Vanilla Extract


Chef Notes:

  • Simply bake at 350 degrees for approximately 45-50 minutes till they’re fork tender

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