Saturday, March 8, 2008

glazed ginger carrots

I love carrots. My husband - not so much. So if I want to eat carrots often, I need to play around with recipes and find ways to make them even more tasty. I juice them for sauces, use them in soups and stews, bake them to make crispy fries, and of course cook them as a side dish. This version turned out so good - had to post the recipe. If you have a big family double the recipe!

glazed ginger carrots

4 carrots, sliced into 3/4" pieces
1-2 Tbsp coconut oil
1 clove garlic, smashed
1" chunk of fresh ginger, peeled/chopped
1 Tbsp maple syrup (brown sugar would be fine too)
2 tsp butter
dash sea salt
grated pickled ginger for garnish

Heat coconut oil in skillet on med-high. Add the garlic and ginger, let cook for 1 minute or so to infuse the oil. Remove the garlic and ginger. Add carrots into hot oil/skillet. Add a dash of sea salt. Cook for 2-3 minutes, flip over. Cook for another 2-3 minutes. Add maple syrup and turn down heat. Let it sit on the stove for a few minutes so that the maple syrup cooks down a bit. Turn off heat. Add butter. Stir.

Spoon on plate - you don't need the extra sauce from the pan...but make sure those carrots are coated/glazed when serving. I added a few pieces of grated pickled ginger to the top. SO GOOD!

ingredient tip::

Carrots have lots of good stuff in them. Antioxidant compounds, pro-vitamin A carotenes, and much more.
"Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A."

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