A little fact about me- I love cooked carrots but you can't pay me to eat a raw carrot. (Well... maybe you could pay me, depending on the amount you're forking up...) I love how sweet and tender cooked carrots are... yummo.
On Christmas my mom and I were laughing about the fact that she had three huge bags of carrots and no need for this. Clearly my mom has a carrot shopping problem- poor mama. With that in mind we decided to add carrots to the menu at the last minute. I quickly looked through my parents' cabinets, grabbed some ingredients, and whipped these up. I personally loved them and they went over very well. I loved the flavors and I loved how easy they were to make. I was also EXTREMELY jealous of my parents for having this awesome ingredient in their house:
Unfortunately they have no idea where they got it... boo. I haven't seen it in my food stores, but now my eyes are peeled.
Definitely worth trying- it's a different kind of side dish and if you're anything like me variety on the side is as important as variety in the main dish.
P.S.- My most recent blog giveaway, a 1 year subscription to Cooking Light Magazine, is up on my facebook fan page. The last chance to enter is tonight at 10 (EST). Make sure you "like" me on facebook and answer the question of the day. Be sure to look for one more giveaway Thursday!
Source: Stephanie Cooks Original
6-7 carrots, peeled and sliced into even rings
1 tbsp. olive oil
2 tbsp. crushed garlic and ginger (or 1 tbsp. each)
1.5 tbsp. butter, softened
1 tbsp. honey
1- Heat a large skillet with the oil over medium high heat.
2- Add the garlic and ginger, allow to heat for about 1-2 minutes.
3- Add the carrot rings. Cook for about 20 minutes, until tender, stirring frequently.
4- Once the carrots are tender, combine the butter and honey in a small bowl. Add the honey butter to the skillet, stirring to coat.
5- Season with salt, pepper, and parsley to taste