Meatless Monday: Rainbow Carrots with Honey Ginger Butter
When it comes to our side dishes (and relationships), we think Avril Lavigne had it right when she sang, “Why you gotta go and make things so complicated?”
We’re all about making simple, delicious dishes using seasonal produce that’s easy to find! So we were ecstatic when we came across a five-ingredient recipe for rainbow carrots with honey ginger butter! (Is your mouth watering yet?) The recipe comes from Executive Chef Taylor Boudreaux at Napa Valley Grille in Los Angeles, whose rustic, wine country-inspired culinary style is expertly displayed in this flavorful dish.
Healthy, easy, and super yummy? Yes please! (Now why can’t our relationships be this simple?)
Rainbow Carrots with Honey Ginger Butter
1 cup rainbow carrots, peeled and sliced on a bias
1 piece ginger
1 tablespoon honey
1 pinch ancho chili powder
2 tablespoons Butter cubed
Salt and Pepper
1. Blanch carrots in salted water. When just fork tender, remove and place into hot sauté pan with a little of the blanching water. Add honey and butter on top and sauté. Butter will emulsify with the water to create glaze.
2. Zest ginger to taste and toss into carrots along with chili powder.
3. Season with salt and pepper.
xx, The FabFitFun Team
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