Dress up your veggie side dishes and make them the star of the show. These carrots are both spicy and sweet, with a ginger kick. This recipe comes to us from Cat of Verdant Eats.
Serves 2
- 2 large carrots, scrubbed and sliced
- 1 teaspoon olive oil
- 1/2 cup water
- sea salt, to taste
- 2 teaspoons fresh ginger, minced
- 2 tablespoons agave nectar*
- pinch of cayenne pepper
* Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.
In a medium sauce pan over medium-high heat, heat the olive oil. Add the carrots and sauté for 3 minutes, or until carrots begin to soften but are still quite firm.
Add water, salt and ginger and cover for about 10 minutes or until carrots are tender when poked with a fork.
Season the carrots with agave and cayenne pepper. Cook, uncovered, for 2-3 minutes more, or until most of the liquid has evaporated. Serve as a side dish or atop a salad.
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