 | | Directions | 1. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 12-15 minutes, until tender. Remove from heat and drain.
2. Melt butter in skillet over low heat. Add onion, garlic, ginger, salt and pepper. Cook for 5 minutes stirring frequently. Add carrots, stir to coat well and cook 5 minutes stirring occasionally. |
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Servings: 4
|  | | Ingredients | | - | | 1 pound package of baby carrots |
| - | | 3 tablespoons butter |
| - | | 1 small onion finely chopped |
| - | | 3 cloves garlic, pressed |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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