Vegan Friday: Beer-glazed carrots

Have we talked about how much I love my wok? It’s moved with me seven times in the past 17 years. Best $20 I ever spent, and I still use it at least three or four times a week.

This is so easy, it almost shouldn’t count as a recipe. Zero prep; maybe 10 or 15 minutes to cook.

Beer-Glazed Carrots

1 bag matchstick-sliced carrots
3 tbsp. margarine or olive oil
1 can beer
1-2 tbsp. dried dill weed

Any cheap beer will do. We lived in Belleville, Ill., long enough to be fond of Stag.

Saute carrots over high heat in your choice of vegetable fat. Add beer, bring to a boil and reduce heat. Stir in dill and let simmer until beer evaporates, stirring occasionally.

Serve with a baked potato and some sauteed mushrooms for a complete meal, or use as a nutrient-heavy side to go with veggie burgers.