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Candied Carrots: Spicy and warming, great addition to any meal

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  • 12 Med sized Carrots, split and cut into 1" lengths
  • 4 Tbsp. Butter
  • 1/4 Cup light brown sugar
  • 1 1/2 tsp. Fresh Ginger/2 tsp. ground ginger if fresh is unavailable
  • 1/2 tsp. Caraway Seeds
  • Salt and Pepper


  1. 1: Prepare ingredients as instructed in the recipe

  2. 2: Par-Boil the carrots in salted water for ~20 mins, depending on the thickness of the carrot, but be sure not to get the carrots mushy, they should remain firm. Let carrots cool for a moment under cold water.

  3. 3: Sautee the ginger in butter over med heat for about 3 minutes, careful not to brown. Add carrots and continue for 1 min, then reduce heat to lowest setting. After that, Add a dollop of butter, your brown sugar and caraway seeds, and S & P to taste.

  4. 4: Cook on low for 3-6 minutes, until the sugar has thickened and begun to bubble.

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