Ginger Glazed Carrots

This is one of my favorite ways to serve a simple carrot side dish. The default quick way to cook them is slice and boil in water. Sure, it gets some veggies on the table, but you’ve boiled out all the vitamins and a lot of the flavor. This recipe will put a lot of flavor back, but to keep a good deal of the vitamins you’re better off serving them raw.

3 large carrots, peeled and sliced (or diced if you prefer smaller pieces)
2 tbsp. brown sugar
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg (yes, it’s a tiny bit, but it packs a yummy punch!)
1/8 tsp. salt (to balance out the sugary sweetness)
1/2 cup water

1) Stir the seasonings into the water. Add the carrots and stir. No, it’s not a lot of water. It’ll be just enough to wet the carrots and then cook out while they simmer, leaving them glazed with a light sauce instead of floating in water.

2) Bring to a low boil. Lower the heat and let simmer until carrots are at your preferred doneness. We like ours soft with a little bit of crunch left in the middle, but some prefer them barely blanched and super crunchy.


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