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    Gingered Baby Carrots

    Published: Nov 26, 2012 · Updated: May 11, 2014 by Nicole @ VegKitchen · This post may contain affiliate links.

    This simple side dish of baby carrots flavored with lots of ginger and sweet dried fruit goes well with with curries and grain pilafs.

    Serves: 4

    • 1 ½ tablespoons olive oil
    • 16-ounce bag fresh baby carrots
    • ¼ cup orange juice, preferably fresh
    • 2 teaspoons grated fresh ginger, or more, to taste
    • ½ cup sliced dried apricots or prunes
    • ¼ cup minced fresh cilantro or parsley
    • 2 tablespoons minced fresh dill, optional
    • 2 scallions, thinly sliced
    • Salt and freshly ground pepper to taste

    Heat the oil in a large skillet. Add the carrots, juice, and ginger. Cover and cook for 12 to 15 minutes, or until the carrots are tender-crisp to your liking.

    Stir in the remaining ingredients, cook for another minute or so, then serve at once.

    • Here are more recipes for making the most of carrots.
    Previous Post: « Garlicky Skillet Black Beans
    Next Post: Sautéed Carrots and Leeks »

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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