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October 1, 2013
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October 15, 2013

Recipe for October

Glazed Carrots with Ginger

Sweet Potato Wedges Ingredients:

  • coarse salt
  • 30 baby carrots (about ¾ pound), peeled and with 1 inch green tops intct
  • 1½ tablespoons unsalted butter
  • 1 tablespoon plus 2 teaspoons honey
  • 1 piece (2 inches) fresh ginger, peeled and cut into thin matchsticks
  • 1 fresh red chile, such as Thai bird or jalapeño, thinly sliced (ribs and seeds removed for less heat, if desired)

Directions:

  1. Bring a pot of of water to a boil; add 1 tablespoon salt. Cook carrots until just tender, 3 to 4 minutes. Drain carrots; pat them dry with paper towels.
  2. Melt butter in a large skillet over medium-high heat. Add the carrots, honey, and ginger; cook, turning carrots frequently, until browned and glazed, about 8 minutes. Add the chile , and continue to cook, stirring, until softened, about 1 minute more. Serve immediately.
Serves 4. Per Serving: 105 calories; 2.7 g saturated fat; 1.3 g unsaturated fat; 11.3 mg cholesterol; 16.4 g carbohydrates; 1 g protein; 46 mg sodium; 2 g fiber

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