My husband has already requested these carrots again. Some store even carry carrots cut into matchsticks to save time. —Laura McAllister, Morganton, North Carolina
- 8 large carrots, julienned
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons honey
- In a Dutch oven, saute the first five ingredients in butter until carrots are tender. Stir in honey; cook 1 minute longer. Yield: 4 servings.
Originally published as Honey-Spiced Carrots in Healthy Cooking December/January 2013, p78
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