Ginger-Honey Carrots (makes 6 servings)

Ingredients:


1½ tablespoon honey
1½ pounds carrots, sliced diagonally into 1-inch chunks
2 teaspoons rice vinegar
1 clove garlic, thinly sliced
½ teaspoon kosher salt, plus more to taste
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon unsalted butter    
Freshly ground black pepper



Directions:


In a small bowl, whisk 1¼ cups of water with honey, rice vinegar and salt until well combined. Set aside. Add butter to a medium sauce-pan and heat it over medium-high. Add the carrots and sauté for 5 minutes or until the carrots are just slightly tender. Add garlic and ginger and cook for 30 seconds more. Add honey mixture to a saucepan and bring it to a boil. Cover, reduce the heat to medium-low, and simmer for 5 minutes or until the carrots are very tender. Remove the lid, increase the heat to medium-high, and bring the mixture to a boil. Cook for 10 to 12 minutes more, stirring occasionally until the liquid is nearly gone. Remove the carrots from heat, then season to taste with salt and pepper. Serve immediately.



Nutrition Information:


Serving size: 1/6 of recipe
Calories: 81
Fat: 2g
Protein: 1g
Carbohydrates: 15g
Fiber: 3g