To go alongside our steak recipe, I needed a fun (but easy) side vegetable. This recipe came from a cookbook my mom bought for me, and it is one of the quickest carrot recipes I’ve ever tried!
The prep did take a while, though – it’s no small task to cut or julienne that many carrots! So, I did all of the prep work the night before, and stashed the carrots in the fridge. Once I had all of the prep done, this recipe took only about 10 minutes to make. And it was fantastic! I was a little concerned that it would be too sweet, but it was actually just right – a hint of sweetness really balanced the ginger in the recipe. We will be making these again!
Sweet Gingered Carrot Matchsticks
Slightly adapted from “The Kentucky Fresh Cookbook” by Maggie Green
2 lbs carrots, cut into very thin slices (I used my mandoline with the julienne blade)
1 Tbsp olive oil
2 Tbsp brown sugar
1 tsp ground ginger
1/4 tsp kosher salt
In a large skillet, heat the oil over medium-high heat. Add the carrots and cook, stirring constantly, for 5 minutes.
Cover and cook for another 5 minutes until the carrots are tender and caramelized. Stir in the brown sugar, ginger, and salt and heat until warm.
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 152.8 mg
Total Carbs: 20.7 g
Dietary Fiber: 4.3 g
Protein: 1.5 g