Give carrots a little exta zing with ginger. Try as a side with Grilled Honey-Soy Chops or New England Pork Tenderloin.
- 1 1/2 pounds carrots (pared and sliced)
- 1 cup chicken broth
- 1 piece fresh ginger root (peeled, sliced into 1/4-inch slices)
- 1 tablespoon butter
- 1 dash red pepper flakes
- 2 tablespoons honey
- 1 clove garlic (minced)
- Combine the carrots, chicken broth, ginger, butter, red pepper flakes, honey and garlic in a medium saucepan. Bring to a boil, lower heat and continue cooking the carrots at a simmer, uncovered. Cook for about 10 to 15 minutes or until carrots are soft and nicely glazed.