![]() When chopping up chicken, it cooks up super fast. Therefore, I have found the best way to roast chicken with any veggie counterparts is to microwave the veggie first, so they can all finish together. INGREDIENTS
1 Tablespoon olive oil 3–4 large carrots, peeled, slice into coins 1/4 teaspoon ground ginger 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg (go with 1/4 or more if you really, really like nutmeg) 1/3 cup vegetable broth, low sodium 1–2 Tablespoons honey salt and pepper to taste PREPARATION Place a large iron skillet over medium-high heat. Add olive oil and spread all over pan. Add carrots, ginger, cinnamon and nutmeg. Stir well to blend and continue cooking for about 8 minutes. Add broth and cook for 5 more minutes. Add honey, stir and cook until carrots are tender, about 8 more minutes. Sprinkle with salt and pepper to taste. Pour into serving dish. Garnish with extra cinnamon and a dab of honey. Makes 4 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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