Ginger Agave Carrots
Dress up your veggie side dishes and make them the star of the show. These carrots are both spicy and sweet, with a ginger kick. This recipe is also intended to introduce you to Agave (ah-Gah-vay) Nectar which is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. (Walmart sells this next to the honey, Publix is on the sugar free food aisle)
In a medium sauce pan over medium-high heat, heat the olive oil. Add the carrots and sauté for 3 minutes, or until carrots begin to soften but are still quite firm.
Add water, salt and ginger and cover for about 10 minutes or until carrots are tender when poked with a fork.
Season the carrots with agave and cayenne pepper. Cook, uncovered, for 2-3 minutes more, or until most of the liquid has evaporated. Serve as a side dish or atop a salad.
6 large carrots, scrubbed and slice
3 teaspoon olive oil
1-1/2 cup water
sea salt, to taste
2 tablespoons fresh ginger, minced
or powered ginger is fine too
1/3 cup agave nectar
1 teaspoon or more cayenne pepper
In a medium sauce pan over medium-high heat, heat the olive oil. Add the carrots and sauté for 3 minutes, or until carrots begin to soften but are still quite firm.
Add water, salt and ginger and cover for about 10 minutes or until carrots are tender when poked with a fork.
Season the carrots with agave and cayenne pepper. Cook, uncovered, for 2-3 minutes more, or until most of the liquid has evaporated. Serve as a side dish or atop a salad.
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