It is the time of year when I start to tire of winter root vegetables, even the ever popular carrot. However, our winter carrots are very reasonably priced, especially when compared to the imported spring vegetables from other parts of the world, that are available in the grocery stores at this time of year.
Glazed Ginger Carrots will change your outlook on winter root vegetables. They are simmered in a butter, brown sugar and fresh ginger bath with an outstanding result.
Glazed Ginger Carrots
Print recipe| Serves | 4 |
| Inspiration | Canadian Living |
Ingredients
- 1/4 cup salted butter
- 2 Tsp brown sugar
- 1 Tsp freshly grated ginger (or 1/2 tsp ground ginger)
- 5 - 6 medium - large carrots (peeled and cut into fingers or your could use a package of baby carrots)
Garnish
- 1 Tbsp chopped chives
Directions
|
In small heavy saucepan, combine butter, sugar, ginger, salt and pepper. Stir over low heat until butter melts and mixture begins to bubble. Add the carrots, stirring well to coat with glaze; bring to boil, cover tightly and reduce heat to simmer.  | |
| Cook for about 10 - 12 minutes or until carrots are tender-crisp. Serve very hot, sprinkled with chives. | |