Ingredients
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1 lb (500 g) mini Carrots
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2 Tbsp (30 ml) Butter
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1 tsp (5 ml) freshly grated Ginger
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1 Tbsp (15 ml) Honey
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1 Tbsp (15 ml) freshly squeezed Lemon Juice
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Salt
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freshly ground Black Pepper
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1 Tbsp (15 ml) chopped fresh Parsley
Directions
Peeled and ready to use, mini-carrots, also called baby carrots, take just minutes to cook. In this recipe, the flavor goes up several notches thanks to the addition of sweet honey, spicy fresh ginger and tart lemon juice. I like to dress up simply cooked main dishes, such as grilled or sautéed boneless, skinless chicken breasts or baked ham, with this tasty dish.
Steps
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1
Done
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Place the carrots in a pot, cover with cold water and set over medium-high heat. |
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2
Done
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Bring to a boil and cook until just tender. Drain and return the pot to the stove over low heat. Add the butter, ginger, honey, lemon juice, salt and pepper to the carrots and cook, stirring, until the butter melts and the carrots are nicely coated, about 2 minutes. Sprinkle in the parsley, if using, and serve. |
