Honey Ginger Glazed Carrots

I've said this before and I'll say it again: if you don't like vegetables, it's probably because you're making them wrong. And not that it's your fault, you were probably shown wrong. But today is a new day! Vegetables, like any other food, need to be cooked well and seasoned well in order to taste good. Just steaming them and plopping some butter on there just isn't enough (in most cases). Imagine if you just steamed a piece of chicken and then sprinkled a little salt on there and that's it? Yuck...

So how do you add flavor? There are two ways:

1. Cooking method - grilled, braised, roasted, sauteed, etc.
2. Flavorings - compound butter, various herbs and spices, cheese sauce, teriyaki sauce, pesto, etc.

Honey Ginger Carrots

Makes: 4 servings

1 lb baby carrots

1 tbsp butter or butter substitute (I use smart balance)

1 tbsp olive oil

1/4 cup soy sauce

2 tbsp honey

1/2 tsp ground ginger

parsley for garnish

• Saute the carrots in the butter and olive oil over medium high heat for about 10 - 12 minutes until the carrots are soft but still slightly crunchy - not mushy at all.
• Add the soy sauce, honey, and ginger and toss the carrots. Continue to cook for about one more minute. The sauce will thicken into a nice sticky glaze.
• Serve with some fresh parsley. I picked mine fresh from my garden! It added a nice delicate lemony flavor.

That's it! This is a nice quick recipe that you can pull together while you've got some chicken or fish baking in the oven. It will taste way better that those frozen deals with the pre-made sauces

*You could also use fresh grated ginger for this recipe if you want. Just remember to double the amount.