Ingredients
20 baby carrots (about 1/2 lb, peeled but with 1-inch green top left
1 tbsp margarine
1 tbsp honey
1 3x1/2 inch piece of ginger, peeled and cut into 1/4 inch-thick matchsticks
½ tsp thinly sliced red chili pepper
Directions
1
Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
2
Melt margarine in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chili is softened, about 1 minute more. Remove from heat, and serve.
Ingredients
Ingredients
20 baby carrots (about 1/2 lb, peeled but with 1-inch green top left
1 tbsp margarine
1 tbsp honey
1 3x1/2 inch piece of ginger, peeled and cut into 1/4 inch-thick matchsticks
½ tsp thinly sliced red chili pepper