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Author Notes: In a season that celebrates color and the sensations of warmth on brisk days, the basic carrot has an opportune moment to showcase a dramatic new role. In this dish, pungent spices of ginger and pepper with a dash of fresh apple cider, artfully transform the everyday carrot. Subtle autumnal sweetness calms the spice ever so slightly but if spice is not your thing, by all means add less ginger and/or pepper. —Sydney
- 5-6 organic carrots, scrubbed free of dirt, dried, and thinly sliced on the bias (peeling is optional- I kept the skins on)
- 1 medium shallot, finely chopped
- 1 mild chili pepper (I had an Anaheim lying around), seeded, finely chopped
- 1 generous tablespoons fresh ginger, peeled, finely chopped
- 1/2-1 teaspoons olive oil, just enough to coat the skillet
- a few splashes of apple cider
- 1 small pinches kosher salt
- in a large skillet on medium-high heat, add the oil when hot and sauté the shallot, pepper, and ginger until fragrant
- Add the carrots, a pinch of kosher salt and toss everything around in the pan until the carrots soften and their skins begin to brown. About 4-5 minutes.
- Add a big spash of the apple cider and let boil away until it almost completely reduces.
- serve warm with accompanying autumn sides :-)
- This recipe was entered in the contest for Your Best Root Vegetable Side
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