Gingered Carrots

by Laura Donnelly — February 7, 2007

Spicy carrots provide the perfect accompaniment to yesterday's roast salmon—and a whopping side benefit of beta-carotene, which acts as an antioxidant and immune-system builder. And may help you see your sweetie in the dark.

Serves 2

1 Tablespoon olive oil
1/2 medium onion, finely diced
1 Tablespoon finely chopped ginger root
1/2 teaspoon cinnamon
1 teaspoon cumin
2 Tablespoons light brown sugar
1 pound carrots, sliced
1 cup vegetable stock
1/2 teaspoon salt

1. Heat oil in large skillet over medium heat. Cook onions until golden.

2. Add remaining ingredients and simmer until carrots are tender, about 15 minutes.

This recipe is even easier when made with the bags of already cleaned and peeled baby carrots. I slice them in quarters, lengthwise.