Ingredients :
- 2 lb baby carrots
- 1 stick butter
- 1 1/2 inch ginger; peeled & grated
- 1 T fresh rosemary; minced
- 1 pinch kosher salt and sugar
Method :
- Boil carrots in cold water with a large pinch of sugar until just past al dente. Drain. Return to pot.
- Melt butter in small saucepan with ginger and rosemary. Pour into pot with carrots. Stir.
- Variations; Tarragon, star anise, cardamom, espresso powder, turmeric, celery seed, lemongrass, cumin, thyme, basil, parsely, cilantro, scallions, cumin, coriander seed, ground jalapeño powder, Italian seasoning, maple, brown sugar, sugarcane, thyme, lemon, lemongrass, lime, honey, clove, nutmeg, pumpkin pie spice, sumac, chile powder, garlic, habanero, bacon,
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