Another side favorite for the holidays! I like to use baby carrots for their extreme sweetness. I use pecans for their nutty-sweet flavor, as well, but if you like walnuts better, use them! Quick, simple and colorful, yet healthy eating. For an additional sweetness boost, sometimes I’ll add a little drizzle of real Maple syrup. Remember, recipes are guides. Change it up; augment it. Have fun!
2 tablespoons of olive or grape-seed oil
1 large bag of baby carrots OR 6 cups of diagonally sliced and peeled carrots
1 heaping tablespoon of minced fresh ginger (this is good for the tummy and calming to the soul)
1/8 teaspoon each of cinnamon, nutmeg and cloves
1 cup of packed brown sugar (we don’t care if it’s dark or light; use what you have)
1 1/2 cups of toasted pecan halves (or walnuts, as it were)
A healthy drizzle of real Maple syrup (if preferred)
Heat a tablespoon of oil in your favorite skillet (I know you have one ’cause I do, too!)
Toast your nuts of choice, carefully (don’t over do it!)
Heat some more oil and add your prepared carrots, stirring frequently for about 4 minutes or so….
Stir in the ginger, cinnamon, nutmeg, clove (the fab four of Holiday seasonings) and brown sugar; cook for 2 more minutes.
Check your carrots for tender-crispness by piercing them with a fork.
If you are so inclined, drizzle some syrup over them and toss well…..
Serve….and enjoy with your favorite main dish!