Rogue Dutch Oven Cookers

            Honey, Ginger, Cilantro Carrots

 

1 Tablespoon burtter

   Small drizzle of honey

1 Pound carrots, sliced diagonally

1½ teaspoons fresh ginger, minced

2 Tablespoons cilantro, ruff chopped

½ teaspoon salt

¼ teaspoon black pepper

 

 

In a deep, 10" Dutch oven, over 10 to 12 charcoals melt butter. Add carrots, cook for 5 or 6 minutes or until tender crisp. Stirring constantly.     Add ginger and honey, cook 1 to 2 minutes longer. Stir in cilantro, salt and pepper. Serve as a side dish with roasts, roasted chicken or B.B.Q.