April 07, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Vegetarian more
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"From one of our national supermarkets monthly magazine Dec.'16 NOTE: gingerbread cookies not included in Nutritional facts"
Cook carrots in a steamer over a saucepan of simmering water for 3 to 5 minutes or until tender crisp.
Meanwhile to make the gingerbread glaze, place the cutter, sugar, ginger and mixed spice in a large frying pan over medium heat and cook, stirring for 1 to 2 minutes or until the butter melts and the sugar dissolves.
Add the carrots to the gingerbread glaze mixture and season and toss to combines and then transfer the glazed carrots to a serving platter and sprinkle with the chopped gingerbread.
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