Carrots with Maple, Ginger and Cinnamon

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Carrots with Maple, Ginger and Cinnamon

 

1 pound baby carrots

2 tbsps. butter

1 tsp. freshly grated ginger, or to taste

1 tbsp. maple syrup

1 tbsp. lemon juice

1/2 tsp. ground cinnamon

salt and freshly cracked black pepper to taste

1 tbsp. chopped fresh parsley

 

Place the carrots in a pot and boil until just tender.

Melt the butter in a skillet over medium heat. Add the

ginger, maple syrup and lemon juice and mix to

combine. When the carrots are tender, drain well and

add them to the skillet. Add the salt, pepper and

parsley or chives and toss to combine. Serve

immediately. Serves 6.

 

 

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