Recuperative vegetables: honey-glazed carrots

Jazz up simple carrots with flavourful, on-hand ingredients when your taste buds need a lift.

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[li]1 lb carrots, cut into 1-inch (2.5 cm) pieces (500 g)[/li]

[li]1⁄2 tsp ground ginger (2 mL)[/li]

[li]1 tbsp liquid honey, brown sugar or agave nectar (15 mL)[/li]

[li]1⁄2 tsp grated orange zest (optional) (2 mL)[/li]

[li]1 tbsp orange juice (15 mL)[/li]

[li]2 tsp butter, non-hydrogenated margarine or olive oil (10 mL)[/li]

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1. In a medium saucepan, combine carrots and cold water to cover. Bring to a boil over high heat. Reduce heat and boil gently for 15 to 20 minutes or until tender-crisp; drain and return to pan over medium-low heat.
2. Add ginger, honey, orange zest (if using), orange juice and butter to pan. Quickly stir for 2 to 3 minutes or until glaze forms.

*This recipe courtesy of dietitian Lynn Roblin.