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4 cups rainbow carrots, peeled and sliced
on a bias
4 Tbs. honey
8 Tbs. butter
4 pieces ginger
¼ tsp. ancho chili powder
Salt and pepper to taste
Blanch carrots in salted water. When just fork tender, remove and place into hot sauté pan with a little blanching water. Add honey and butter, and sauté. Butter will emulsify with water to create glaze. Zest ginger and toss into carrots along with chili powder. Season with salt and pepper.
per serving: 319 cal; 2g pro; 23g total fat (14g sat fat); 29g carb; 62mg chol; 88mg sod; 4g fiber; 23g sugars
From article: Talking Turkey