HONEY GINGER CARROTS
1 1/2 tablespoons honey
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
3 cloves garlic
1 lb baby carrots
1-1 1/2 tablespoons fresh ginger, finely minced
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.
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.
Stir in honey and remaining butter, mixing until the butter has melted.
Season to taste with salt and pepper before serving.
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