Gingered Carrots

ts">6 "bunch" carrots (see note)

1 teaspoon extra-virgin olive oil

1 teaspoon butter

1 teaspoon minced ginger (see note)

Trim and peel carrots. Cut into 1½

-inch pieces. Cut any pieces larger than 1/2 inch wide in half.

Heat oil and butter in a medium skillet that has a lid (see note) over medium heat. Add carrots and ginger and toss well. Cover skillet and cook 2 minutes. Uncover and continue to toss until carrots are crisp-tender and lightly browned, about 3 more minutes. (Test carrots with the tip of a sharp paring knife for doneness.) Serve at once.

Serves four.

Cook's note: Bunch carrots (the kind with the green tops still attached) are sweeter and more tender than the very large bagged whole carrots or "baby" carrots.

Either minced fresh ginger or jarred minced ginger (found in the produce section) can be used. If your skillet doesn't have a lid, use the lid from another large pot.

@Recipe nutrition:Nutrition values per serving: 57 calories (35 percent from fat), 2 g fat (1 g saturated), 9 g carbohydrates, 2.5 g fiber, 1 g protein, 2.5 mg cholesterol, 70 mg sodium.