Carrots and ginger are the ingredients for February’s Improv Challenge being hosted by Kristen at Frugal Antics of a Harried Housewife. Since I love to make side dishes, I decided that is what I would go with for this challenge. I teamed the carrots and ginger with butter, brown sugar, and pecans. I can almost say that even “cooked carrot haters” might eat this dish.
I like to use baby carrots cut in half vertically but regular carrots cut into 2-inch sticks will work also. If any of the baby carrots are thick, cut those into quarters. I cut the pecans into lengthwise slivers also.
The carrot mixture can also be turned into a small casserole and heated in a 350 degree oven for 10 to 15 minutes. Watch carefully and stir once or twice.
1 lb. baby carrots
3 T. butter
3 T. brown sugar
1/2 t. ginger
1/2 c. vertically chopped pecans
Dash freshly ground pepper
Finely chopped green onions for garnish if desired
Cut carrots in half lengthwise and cook in boiling, salted water until crisp tender. Drain well. Melt butter in same saucepan that carrots were cooked in. Add brown sugar and ginger and cook until sugar is melted. Add pecans and cook over low 5 to 7 minutes, watching carefully and stirring often until pecans are well coated. Return carrots to saucepan with butter/sugar/pecan mixture. Cook over medium heat, watching carefully and stirring often until carrots are heated through. Makes 4 servings.
The ingredients for the Improv Challenge for March are potatoes and cheese (any kind). To learn more about joining the challenge, head on over to Kristen's blog for the details.
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