Ginger Sauteed Carrots

These are a vegetable that my toddler ate gladly this week (but not two weeks ago, you just never know). He also ate roasted cauliflower and spinach balls this week too. Our pediatrician just said you have to make sure he gets a balanced week - give up on the balanced meal. So we add pumpkin to his oatmeal too. (Take a can of pumpkin puree, not the pie filling. Freeze in an ice cube tray. One cube per bowl of oatmeal.)

This recipe is adapted from Fine Cooking to be a little healthier, and to make a heartier portion.

Ginger Sauteed Carrots

1 T. maple syrup (0.12)
Juice of 1 lime (0.15)
1 T. butter (0.08)
1 T. extra virgin olive oil (0.10)
2 lb. carrots, peeled, trimmed, and cut into sticks about 2-3 inches long & 1/2 inch wide. (0.78)
salt
1 T minced fresh ginger (I use stuff in the jar) (0.25)

Total: $1.48 for about three large servings. The carrots really shrink down and they are yummy.

Mix maple syrup, lime juice, and 1 T water in a bowl. Set aside.

In a straight-sided saute pan (I use nonstick), heat the oil on medium-high. Add the carrots & sprinkle with salt (1/2 tsp, maybe less). Toss to coat carrots with the oil. Cook, stirring occasionally at first and then more frequently, until most of the carrots are well-browned and tender. In my experience, this takes 10-15 mins (but the recipe says 6-9). If they start to burn, reduce the heat.

Reduce heat to low. Add ginger and butter & cook, stirring, until butter has melted & ginger is fragrant, about 30 - 60 sec. Add maple syrup mixture & cook, stirring constantly, until a glaze has formed on the carrots (about another minute).