Skillet Ginger Baby Carrots
Recipe: #5562
May 28, 2012
Categories: Side Dishes, Carrot, Brunch Christmas, Sunday Dinner, No Eggs, Vegetarian, more
"You can do this also with sliced carrots"
Ingredients
Nutritional
- Serving Size: 1 (135.9 g)
- Calories 144.5
- Total Fat - 9.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 0.9 mg
- Sodium - 104.9 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 2.9 g
- Sugars - 9.4 g
- Protein - 1 g
- Calcium - 28.4 mg
- Iron - 0.6 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a heavy bottom skillet (don't use non-stick for this recipe), melt 1 tablespoon butter with oil. Add baby carrots and saute over medium high heat, stirring often.
Step 2
Add salt, whole peeled garlic cloves and ginger when the carrots have become lightly browned. Continue to saute, watching that the carrots don't scorch but continue until they take on a roasted but not blacked color. Do not allow garlic to burn, once it has toasted, crush it into the oil/butter with a fork, and push any remaining bits to the side of the pan away from the heat.
Step 3
Stir in honey and remaining butter, mixing until the butter has melted. Season to taste with more salt if needed and pepper.
Tips
No special items needed.