Things seem to be on the upswing over here, and I am ever-so-grateful for that.
For one thing, my office is slowly but surely coming together, and it is almost complete. I feel so much better having a clean, organized workspace. Plus, I found an unexpected bonus of my new window seat… it it will serve as a perfect winter photography station as well. Case in point: these carrots? Photographed on the window seat.
For another thing, 30 Days of the Little Things seems to be exactly what I needed in this season. Something about truly taking the time to notice the little things every day has, as cheesy as it sounds, lifted my spirits for sure. Most days, I even find multiple Little Things to stop and appreciate.
Finally, there has been a lot of quality creative planning going on in these parts, both for Savvy Eats and the Healthy Living Summit. I can’t wait to share what we have in store on both sites for 2014!
Now, let’s talk about why these carrots are awesome:
1. They are quick to make, and can be served warm or cold.
2. They only require a little time on the stovetop. Not taking up valuable oven space = Thanksgiving perfection.
3. They can easily be made more or less spicy by simply changing the amount of ginger. Picky eaters at your holiday table? No problem, just back off on the quantity of ginger!
4. The leftovers are amazing with leftover turkey + some sliced avocado. Trust me on this one. The sweet-spicy carrots with the creamy avocado and savory turkey (or chicken) = match made in heaven.
Only two weeks to go until Thanksgiving. Let’s do this!
This carrot recipe is easily multiplied for a larger crowd, and you can easily adjust the spice level by using more or less ginger. Since they are great warm or cold, make them early in the day and either allow them to rest at room temperature until dinner time, or reheat them over low in a saucepan just before serving.
- 1 1/2 pounds carrots (I used rainbow carrots)
- 1/2 cup unsweetened apple cider
- 2-3 tablespoons minced fresh ginger
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- Peel and slice the carrots into batons that are about 1/4" thick and 2" long. Arrange the carrots in a wide, shallow saucepan - one that will let the carrots spread out a bit without being piled on top of each other too much. Pour the cider over the carrots, cover, and bring to a boil.
- Reduce the heat so that the cider is just bubbling, and simmer until the carrots are fork-tender, about 10-12 minutes.
- Remove the lid, and continue simmering the carrots until the liquid is gone. Remove from the heat.
- While the carrots cook, whisk the ginger, olive oil, lemon juice, salt and chili powder together. Toss the cooked carrots with the ginger sauce, so that all the vegetables are coated. Serve warm or cold.
Psst: I was provided with produce by Frieda’s Specialty Produce, but I was not otherwise compensated for this post. All opinions are my own.