What You Need:
1 (8 oz) bag whole baby carrots
1/4 C dried tart cherries
2 T maple syrup
1 T butter
1/4 t nutmeg
1/8 t ginger
1/4 C pecans pieces
How to Make It:
Fill a saucepan 2/3 full of water and place it over medium high heat.
Allow the water to come to just a boil then add the carrots.
Reduce the heat to medium and cook the carrots 10 minutes or until fork tender.
Drain the carrots well then return to the pan and place the pan back on the stove over medium heat.
Add the cherries to the carrots and toss to combine.
Pour the syrup over the top of the carrots and cherries.
Add the butter to the pan and stir to combine.
Sprinkle in the nutmeg and ginger.
Continue cooking, stirring often, for 5 minutes or until hot and bubbly.
Transfer to a serving bowl and top with pecans.
Serves: 2
Fresh or frozen carrots can be used in this recipe. If you use frozen allow them to thaw before cooking. Cinnamon can also be used along with the other spices. Just add 1/4 t at the same time you add the nutmeg and ginger.
