- 1 tablespoon butter
- 1 pound fresh carrots, sliced diagonally
- 1-1/2 teaspoons minced fresh gingerroot
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 4-6 minutes or until crisp-tender. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper. Yield: 4 servings.
Originally published as Cilantro Ginger Carrots in Simple & Delicious April/May 2016
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