Thursday, February 16, 2012
Improv Challenge-Ginger Glazed Carrots with Pecans
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 the 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.