Guys, don't ever get sick. It ruins everything. Now that I've given you that warning, I'm going to give you the recipe for an easy dish to prepare while you're sick: Honey-Ginger Carrots!
What I love about this recipe is that it is so adjustable to whatever you have left over. So say you have carrots left over after making Corned Beef and Cabbage. Yeah, you could just peel them and eat them, or shred them and throw them in a salad. Or you could make a throat-soothing, soul-warming side dish that I have shamelessly eaten as a full entrée before. What do you need?
That's right, it's just that simple. You're looking at ratios here. But I'm getting ahead of myself. First, peel your carrots and cut them into coins.
Put them in a saucepan. I always think it's a good idea to add enough water to come at least halfway up the carrots. Bring that to a boil, then add the honey. I had around three cups of carrots, so I added about 1/2 cup of honey. But I eyeballed it and you can too. Just flip the bottle over and squeeze a couple of rounds of honey in there. Literally circle the pan a couple of times. The boil will calm down. Stir it and feel it thicken up a little bit. Now grab your ginger and shake a thin layer over the top surface of the carrots and stir that in. In my case, it was about a teaspoon of ginger. You'll start to smell the ginger mingling in with the other scents. Bring the water back to a boil, then lower the heat, cover, and simmer until the carrots are tender, about 20 minutes. Aaaaaand done!
I can't wait for you to try this recipe, too! And let me know what other carrot recipes you rely on when you have leftovers from a previous recipe!