Just in time for Easter this Sunday, I’ve got a tasty little recipe for glazed carrots. Cuz ya know … Easter. Bunny. Carrots. HA! 🐰 It’s just a little something I whipped up one day for a family lunch that has turned out to be a big hit. My husband said it reminded him of a dish his grandma used to make, and he and my mother-in-law raved. Those were quite the compliments.
Ginger Glazed Carrots
- 1 pound of carrots
- ⅓ cup agave, maple syrup, or simple syrup
- ¼ cup relish
- 1 teaspoon fresh grated ginger
- 2 teaspoons red wine vinegar
- salt & pepper to taste
Wash, peel, and slice carrots. I like to cut mine on the bias. I think it looks prettier that way, but you can slice them any way you like. In just enough water to cover the carrots, simmer until they are cooked but still somewhat firm. Drain the water thoroughly, then add all of the remaining ingredients. Simmer until the sauce reduces, about 15-20 minutes.
Wishing you all a wonderful Easter, full of family and fun and most importantly, time to ponder and be thankful that Jesus rose on that 3rd day. 💗
The Saucy Tomato 