Yesterday, we went to the Green City Market because a certain someone was craving apple cider. Alright, I confess, it was me. We also ended up purchasing some gala apples and carrots in quite possibly the most vibrant color of orange ever. The husband wasn’t sure what he should do with the carrots. Make carrot juice? Carrot cupcakes? I remembered this tempting recipe for Honey Ginger Carrots with Citrus Salt from The Steamy Kitchen that I think would be quite nice. Oh and the apple cider was quite delicious, thanks for asking!

INGREDIENTS:
6 medium carrots, sliced diagonally 1/4″ thick
1/2 cup stock (chicken or vegetable)
1/4 teaspoon grated ginger
2 tablespoons honey
1 tablespoon unsalted butter (optional)
1/4 – 1/2 teaspoon fresh thyme leaves (or parsley, mint)
1/2 teaspoon Citrus Salt

DIRECTIONS: In a large nonstick skillet, bring carrots, stock, ginger and honey to boil over medium heat. Cover and cook for 4-5 minutes. Uncover, poke a carrot with a paring knife. The knife should go through, but you should feel resistance, especially when you try to pull the knife out. Keep uncovered and increase heat to high and allow some of the liquid to boil off for 1 minute. Add butter, thyme leaves and stir to melt butter. Finish with Citrus Salt to taste.