Spiced Carrots for Autumn

Course Side Dishes

Ingredients in this Recipe

1 generous tablespoon fresh ginger, peeled, finely chopped
1 medium shallot, finely chopped
1 mild chili pepper (I had an Anaheim lying around), seeded, finely chopped
1 small pinch kosher salt
1/2 1 teaspoon olive oil, just enough to coat the skillet
5 6 organic carrots, scrubbed free of dirt, dried, and thinly sliced on the bias (peeling is optional I kept the skins on)
a few splashes of apple cider

See Full Recipe at Food52