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Wednesday, March 9, 2011

Ginger Glazed Carrots

Simple side dishes are as important as the main entree. Having a salad every night gets old but the side dish is often how most people get in their daily veggies. 

Easy preparation is as important as the taste. The brown sugar and butter make for a caramel-like sauce while the ginger and lemon give it a little kick.

Whip up a batch of these easy ginger glazed carrots and be fat and happy knowing you filled your belly with one of the most healing foods available.

Tips and techniques:  Purchase pre-cleaned baby carrots for ease rather than having to peel and cut the carrots into one or two bite pieces.

Ginger Glazed Carrots

2 cups carrots
1/2 cup water
2" hunk of ginger, sliced
1 tbls brown sugar
2 tbls butter
pinch of nutmeg
pinch of pepper
lemon juice, about 1 tbls

Place all ingredients except the lemon juice into a sauce pan, cover and simmer 5 minutes. Remove cover, add a good squeeze of lemon and turn up the heat to reduce the glaze. Cook until the glaze thickens, about 3-5 minutes.  Serve while warm.

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