Sweet Gingered Carrot Matchsticks

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 and spicy carrots

Sweet Gingered Carrot Matchsticks
Slightly adapted from “The Kentucky Fresh Cookbook” by Maggie Green
Serves 6

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.

Nutritional info:
Calories: 100.3
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


2 thoughts on “Sweet Gingered Carrot Matchsticks

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