4 cups rainbow carrots, peeled and sliced on a bias 4 Tbs. honey 8 Tbs. butter 4 pieces ginger ¼ tsp. ancho chili powder Salt and pepper to taste
Blanch carrots in salted water. When just fork tender, remove and place into hot sauté pan with a little blanching water. Add honey and butter, and sauté. Butter will emulsify with water to create glaze. Zest ginger and toss into carrots along with chili powder. Season with salt and pepper.