If you’re tired of carrot cake and dipping carrot sticks in ranch dressing, I introduce these brown sugar and ginger candied carrots with toffee bits and roasted pistachios. These carrots boast all the right things to make you tingle from your taste buds to your soul …a decadent blend of sweet and salty with spice. Plus, an easy side dish to add to your recipe Rolodex just in case you need to pull up to the function with a bite. —dreadheadd
Melt 2 tbsp of butter in an oven-safe skillet over medium-high heat. Sauté ginger until fragrant.
Add carrots, mix well coating all carrots with butter and ginger. Add more butter and/or ginger if needed, cook carrots are tender to your preference. If carrots are thicker, cook until a fork can easily puncture carrots.
Meanwhile, heat remaining 2 tbsp of butter, brown sugar, 1/4 cup fresh ginger, and honey until butter is melted and brown sugar has dissolved (I used a microwave & a measuring cup), stir well.
Add mixture to skillet, mix well coating all carrots.
Optional - transfer skillet to oven, broil on Hi on the top rack for 5 minutes or until carrots begin to char on tips and edges
Garnish with toffee bits and pistachios. Serve hot.