Give carrots a little exta zing with ginger. Try as a side with Grilled Honey-Soy Chops or New England Pork Tenderloin.

Gingered Carrots

1 1/2 pounds carrots, pared and sliced
1 cup chicken broth
1 (3-inch) piece fresh ginger, peeled, sliced into 1/4-inch slices
1 tablespoon butter
Dash red pepper flakes
2 tablespoons honey
1 clove garlic, minced

1. Combine the carrots, chicken broth, ginger, butter, red pepper flakes, honey and garlic in a medium saucepan. Bring to a boil, lower heat and continue cooking the carrots at a simmer, uncovered. Cook for about 10 to 15 minutes or until carrots are soft and nicely glazed.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.