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.
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