Gingered Carrots

1. 1

   Peel the carrots and slice into medium matchsticks

2. 2

   Melt the butter in a heavy frying pan on med heat and add the ginger and garlic, cooking for a minute or two

3. 3

   Deglaze the pan with white wine or lemon juice and allow to bubble off for a minute or two

4. 4

   Add carrots, stir, cover and simmer until crisp tender, about 5-8 minutes. Check to be sure the pan isn't dry and add water if it is

5. 5

   Uncover and test carrots for desired tenderness. Add thyme (and more butter if you love it like I do) and then swirl a little maple syrup around the pan, stirring lightly to mix.

6. 6

   Twist on the salt & pepper. Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.