Glazed Ginger Carrots with Grapes and Candied Walnuts

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Featured in the August 2016 edition of 'In The Loop Magazine

Ingredients:

1. 10-12 large Carrots, cut diagonally, 1/2 inch thick (Halls Organic Farms has Rainbow Carrots at the local farmers market)

2. 1/2 cup Chicken or Vegetable broth

3. 1/4 stick unsalted Butter

4. 2 tablespoons Honey

5. 1 1/2 tablespoons fresh grated Ginger

6. 3/4 cups seedless red Grapes, cut in half

7. 3/4 cups roughly chopped Candied Walnuts ( Find recipe on DeliciouandSimple.net)

8. Fresh ground Black Pepper, to taste

Directions:

1. In a large saucepan on medium high heat combine broth.

2. Reduce heat, add honey, ginger and carrots, cook until carrots are al dente and liquid is starting to reduce.

3. Continue to cook on medium lo heat until carrots are soft ( do not overcook a make mushy)

4. Taste to make sure carrots are sweet enough, if not drizzle a bit more honey add to carrots.

5. If theres excessive liquid drain from carrots. Remove from heat.

6. Place in serving bowl and Enjoy! Or in a oven safe dish to reheat and serve later.

7. Before serving add grapes and Walnuts, toss gently.

8. Serve hot or reheat uncovered for 10 minutes, 425' oven. Serves 6-8 people.