Gingered Baby Carrots Recipe

Ingredients

1

bag (16 oz) read-to-eat baby-cut carrots

1/4

cup chopped pecans

3

tablespoons packed brown sugar

1/8

teaspoon ground cinnamon

1

tablespoon butter

1

tablespoon honey

1

tablespoon minced gingerroot

Preparation

In 1-quart microwavable casserole, place carrots and 2 tablespoons water; cover with plastic wrap. Microwave on High 7 to 10 minutes until crisp-tender. Let stand covered 5 minutes. Drain; set aside.

Meanwhile, in 8-inch skillet, cook pecans, 1 tablespoon of the brown sugar and the cinnamon over medium heat about 3 minutes, stirring frequently, until pecans are toasted and glazed. Remove from skillet to small bowl; set aside.

In same skillet, cook remaining 2 tablespoons brown sugar, the butter, honey and gingerroot over medium heat, stirring constantly, until bubbly. Add cooked carrots; cook 2 to 3 minutes longer, stirring frequently, until carrots are glazed and hot; sprinkle with pecans.

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