Baby Carrots with Sweet Ginger Butter

I’ve never been much for partying or going out to the pub because my idea of a good time does not revolve around getting wasted (I’m allergic to alcohol and think food is a much better use of my caloric intake) and making small talk with people whose company I don’t enjoy. My idea of a good time generally involves consuming food with good friends. As such, we had a girls’ night of sorts last night. It was originally supposed to be a quick dinner together since I had a crap ton of studying I needed to catch up on, but…it clearly did not happen.

Monika had this amazing dinner at a restaurant somewhere in Baltimore a couple years ago and wanted to recreate it. Fortunately, the internet has everything in the world, so we dug up the recipes and went to work. This one was adapted from here (as usual, based on what we did/didn’t have).

Baby Carrots with Sweet Ginger Butter

Ingredients:
-1 lb fresh baby carrots
-1 tbsp butter
~1 tbsp powdered ginger
~1 tbsp white sugar

Instructions:
1) In a shallow saucepan over low heat, add the carrots and cover with water. Bring the water to a simmer. When carrots are almost fork tender, drain them.
2) Return them into the saucepan and add butter, ginger and sugar. Stir and toss gently until carrots are completely coated.
3) Serve!

Check back in a couple days for the rest of the recipes! :D Meanwhile, here’s a pictorial preview.

Toasted Sesame Ginger Salmon & Wasabi Mashed Potatoes