CARROTS*****Glazed Carrots with Ginger and Rosemary

By Unblond1

Great for both!

Ingredients

• 1 inch piece fresh ginger , grated
• 6 - 8 peeled small carrots with tops (from Costco) quartered lengthwise
• generous pinch Malden salt
• freshly ground pepper
• 1 Tbs honey
• 1/4 to 1/2 cup chicken broth
• 1 Tbs unsalted butter
• 1 tsp minced fresh rosemary
• 1 wedge lemon

Preparation

Step 1

* *Put* everything in a medium non-stick frying pan and *bring* to a boil, covered over medium-high heat. *Reduce* heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 10 - 15 minutes. (Sliced carrots may take less time)

* *Uncover* increase heat to high, and *simmer* rapidly, *stirring* occasionally, until liquid is reduced to a glaze, 5 - 8 minutes, *adding* a squeeze of lemon juice in the last few minutes.

*NUTRITION:*

* Calories - 112
* Fat - 6.1
* Sat Fat - 3.8
* Carbs - 15.2
* Fibre - 1.5
* Protein - 1.0