Saturday, November 19, 2011

Gingered Carrots with Honey

Lately, I've been on a serious veggies kick. As I've mentioned in recent posts, sweets haven't really appealed and this is about as sweet as I'd like, except really, really dark chocolates. I've also been on a bit of a ginger kick. It always adds a lovely flavor, but especially in the autumn and winter.

Carrots are a winter vegetable, which means I've seen plenty of organic carrots at my local markets, including the growers market. But, those of you who know me also know that I usually buy carrots 5+ pounds at a time. I happen to really love carrots.

I made this simple side dish while Rachael was visiting, on an evening that we had a veggie-rich dinner--we had these carrots, plus Rachael made collard greens sauteed with garlic and splashed with lemon, and fennel sauteed with just small amount of garlic and then tossed with goat cheese. Next to these, to help our meal last a little longer, we added some freshly made gluten-free bread*. The meal was filling and satisfying in that way that I find most veggie-rich meals to be--"I feel good about my life, about my body, about the things I just put into my body." It was the perfect meal for just-post the end of Daylight Savings Time, when darkness settled in too soon and for an afternoon filled by a long hike and baking (bread, vegan chocolate pie, granola).

Gingered Carrots with Honey
1 tablespoon fresh ginger, chopped
6-8 carrots, sliced into coins
Olive oil

Saute the ginger 1-2 minutes in olive oil, over medium heat. Add the carrot coins and cook 5-6 minutes. Add honey (I used about 1 tablespoon for 8 medium carrots) and saute another 2-3 minutes until the honey has formed a thick coating over the carrot slices. Serve hot.

*The bread, this time for those of you who are regular readers, didn't contain oats. Instead, we used both white and brown rice flour, and Bob's Red Mill GF mix.

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