Ginger Glazed Carrots

Every March my mother makes a huge St. Patrick’s Day Dinner. We have Corned Beef and Cabbage with boiled potatoes and biscuits with green food coloring cut into the shape of shamrocks. It is always the same menu and I love it. I’ve talked about food traditions on the podcast. They they bring predictability and stability to the family. In addition to the the corned beef, she always makes Ginger Glazed Carrots. They are super simple to make and taste so good that even my kids who do not prefer cooked veggies will eat them! I call that a win! It is important to cut the carrots to similar size pieces. This can be tricky because of the shape of a carrot. The portions from the narrower end of the carrot need to be longer than than the pieces from the wider end of the carrot. Or, you could just use a bag a baby carrots, then you don’t have to cut them at all.

Ginger Glazed Carrots

1 Pound Carrots, peeled and cut into 1 inch chunks

1/3 Cup Water

2 Tablespoons Brown Sugar

2 Tablespoons Unsalted Butter

1 Teaspoon Ground Ginger

1/2 teaspoon Salt (I like Celtic Sea Salt)

Directions

Place all ingredients in a small saucepan and bring to boil over high heat. Boil on high for 8-10 minutes until the carrots are tender and the sauce has reduced. Serve immediately.