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Serves 8

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 

Cooking Directions
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.

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

Nutrition Facts
Calories 70 calories; Protein 1 grams; Fat 1 grams; Sodium 170 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 13 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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