My Two Favorite Ways to Eat Carrots

GARLIC CARROTS

1 lb baby carrots

2 garlic cloves, minced

1-2 Tbls olive oil

1/4 cup hot water

1/2 tsp salt

1/4 tsp dried thyme

dash of pepper

In a skillet, saute carrots and garlic in oil for 5 minutes.  Add water, salt, thyme, and pepper.  Bring to a boil.  Reduce heat to low; cover and cook for 15 - 25 minutes, until tender.

GINGER-SPICED CARROTS

1 Tbls olive oil

1 tsp ground cumin

4 Tbls sugar

pinch of salt

fresh or dried dill

1 1/2 cups finely diced onions

2 Tbls minced fresh ginger root

4 cups peeled, sliced carrots

2 c. vegetable broth

In a large skillet over medium heat, cook onions in olive oil for 5 minutes or until golden brown.  Add remaining ingredients except for salt and dill.  Simmer until carrots are tender and most of the liquid has evaporated.  Remove from heat and let cool 5 minutes.  Season with salt and sprinkle with dill.