Ginger carrots are a zippy side dish for your holiday table.
Theyre perfect forEasterwithhamor our show-stoppingRoasted Lamb with Fresh Herb Sauce.
To make it in advance, cook the carrots as directed through Step 1, and cool completely.
Credit:Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
Store in an airtight container for up to two days.
Before serving, reheat on the stovetop until warmed through, then proceed with Step 2.
Thaw overnight in the refrigerator if frozen.
Reheat on the stovetop, covered in a 375F oven, or in the microwave until heated through.
Avoid overcooking, as they can become mushy.
Serve with side dishes like rice pilaf, quinoa, couscous, orroasted sweet potatoesto round out the meal.
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2Tbsp.minced fresh ginger(from 1 [2-in.]
Reduce heat to medium; cover and cook, stirring occasionally, until fork-tender, 15 to 18 minutes.
Garnish with flaky sea salt, chopped fresh parsley, and additional grated fresh nutmeg and black pepper.
Combined, carrots and ginger can improve digestive and eye health, reduce inflammation, and boost immunity.
For a vegan version of this dish, simply swap the butter with a plant-based option.
