Original recipe from All You magazine.

• 1.5 pounds carrots
• 1/2 teaspoon salt
• water
• 2 tablespoons unsalted butter or other oil
• 1 clove chopped garlic
• 1 2-inch piece chopped or grated fresh ginger
• 1 teaspoon sugar, honey or other sweetner

1. Slice carrots diagonally, about 1/4 inch thick.
2. Place in a large saucepan and cover with water. Add salt and bring to boil.
3. Reduce heat to medium and cook until almost tender, about 3 minutes.
4. Drain and rinse carrots under cold running water.
5. In a large skillet, melt butter over medium heat. Add chopped garlic clove and cook, stirring, until fragrant, about 1 minute.
6. Add 1 chopped 2 inch piece fresh ginger and cook 2 minutes longer.
7. Add carrots and 1 teaspoon water.
8. Season with salt and pepper.

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes

Nutrition Facts
Nutrition (per serving): 126.2 calories; 42% calories from fat; 6.2g total fat; 15.3mg cholesterol; 409.0mg sodium; 551.2mg potassium; 17.7g carbohydrates; 4.8g fiber; 8.8g sugar; 1.7g protein.

TIP
Make it a meal: Stir in a can of garbanzo beans (chickpeas) drained and rinsed and serve with brown rice.

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