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Gingered Baby Carrots
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Prep Time:
20 minutes
Total Time:
20 minutes
Ingredients:
  • 1 bag (16 oz) read-to-eat baby-cut carrots
  • 1/4 cup chopped pecans
  • 3 tablespoons packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 tablespoon minced gingerroot
Instructions:
  • Place carrots and 2 tablespoons of water in a 1-quart microwavable casserole dish. Cover with plastic wrap and microwave on High for 7 to 10 minutes until crisp-tender. Allow it to stand covered for 5 minutes, then drain and set aside.
  • In an 8-inch skillet, caramelize pecans with 1 tablespoon of brown sugar and cinnamon over medium heat for about 3 minutes, stirring often, until pecans are golden and coated. Transfer to a small bowl and keep aside.
  • In the same skillet, simmer 2 tablespoons of brown sugar, butter, honey, and gingerroot over medium heat, stirring constantly until bubbly. Stir in cooked carrots and cook for an additional 2 to 3 minutes, stirring frequently, until the carrots are glazed and heated through. Sprinkle with pecans before serving.

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