Mint Glazed Carrots

You Will Need:
Mint, 2 Tbsp, chiffonade
Basil, 1 Tbsp, chiffonade
Baby Carrots, 1 lb, blanched until fork-tender
Butter, ½ Tbsp
Olive Oil, 1 Tbsp
Brown Sugar, ¼ cup
Water, 2 Tbsp + extra for blanching
Ginger, 1 tsp, grated
Salt, 2 tsp
Pepper, 2 tsp
Recipe Serves: 4
1. Blanch baby carrots in boiling, salted water for 4-5 minutes or until fork tender
2. In a large sauté pan combine butter, olive oil, brown sugar, and water and cook until mixture starts to thicken
3. Add in ginger, salt, pepper, and herbs and stir to combine, then toss cooked carrots in the glaze and cook 1-2 minutes or until crisp
4. Serve warm with glaze drizzled over the top

Recipes and Pictures by Chef Katie Reineberg