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Title: Spicy Gingered Carrots
Categories: Vegetable Check
Yield: 2 Servings
| 1 3/4 | c | Carrots, sliced 1/2" thick |
| 3/4 | c | Chicken stock |
| 4 | 1/4-inch slices ginger | |
| 2 | ts | Butter |
| 1/4 | ts | Hot red pepper flakes |
| 1 | tb | Honey |
| 1/2 | ts | Garlic, minced |
Combine carrots, chicken stock, ginger, red pepper flakes, honey, and garlic in a small saucepan. Bring to a boil, lower the heat and continue cooking at a low boil, uncovered. Cook for about 15 minutes or until carrots are soft and nicely glazed. Serve hot.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 22
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