1 tablespoon Frantoio Extra Virgin Olive Oil
500 gms baby carrots
1 ½ tbls honey
2 tbls butter
½ tsp salt
3 cloves garlic
1-1 ½ tbls fresh ginger, finely minced
In a heavy cast iron pan melt 1 tablespoon butter with Frantioi. Add baby carrots and sauté.
Add peeled whole garlic cloves and ginger when the carrots have become lightly browned and season with salt.
Continue sautéing until the carrots take on a roasted look ensuring they don’t burn. Once the garlic has softened crush it into the oil/butter with a fork.
Stir in honey and remaining butter, mixing until the butter has melted. Adjust seasoning to taste with salt and pepper before serving.
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