Oh my goodness. I tried these for the first time last night and I am converted! They are so delicious! Extra Virgin Olive Oil is one of the most beneficial cooking oils out there! It does have a stronger taste than your regular vegetable oil but I like the taste it brings to the food! Honey is also a natural sweetner, whenever possible it is better to substitute sugar with honey! Garlic helps lower cholesterol and ginger is a great all-natural healer for tummy aches and indigestion! Enjoy!
1 1/2 tablespoons honey
3 tablespoon extra virgin olive oil
1/2 teaspoon salt
3 cloves garlic
1 lb baby carrots
1-1 1/2 tablespoons fresh ginger, finely minced
In a heavy bottom skillet (don't use non-stick for this recipe), heat 2 tablespoons of oil. Add baby carrots and saute over medium high heat, stirring often.When the carrots have become lightly browned, add salt, whole peeled garlic cloves and ginger. Continue to saute, watching that the carrots don't scorch but continue until they take on a roasted but not blacked color. Do not allow garlic to burn - once it has toasted, crush it into the oil with a fork, and push any remaining bits to the side of the pan away from the heat.
Stir in honey and remaining 1 tablespoon of oil, mixing until the carrots are coated. Season to taste with salt and pepper before serving.
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