Recipe: Baby Carrots with Ginger and Sage Butter

Baby Carrots with Ginger and Sage Butter
Source: Shepherd's Garden Seeds
Servings: 8

2 pounds baby carrots - scrubbed clean
1/2 cup unsalted butter - one stick
5 1/2 tablespoons firmly packed brown sugar
2 tablespoons fresh ginger - chopped
1/2 lemon - juiced
1/4 teaspoon salt
1 clove garlic - mashed
1 tablespoon fresh sage chopped or 1 teaspoon dried sage

Poach carrots in simmering water or chicken broth until just tender. Drain.

Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage; then add carrots and gently saute 2 to 3 minutes to blend flavors.