HONEY - GINGER GLAZED CARROTS

2 tablespoons butter or margarine

6 shallots, quartered, root end intact, about 1 cup

1 tablespoon minced peeled fresh ginger

1 1/2 pounds carrots, peeled, diagonally cut into 1 inch chunks

1/4 cup honey

1/4 cup orange juice

1/2 teaspoon salt

1/4 teaspoon ground ancho chile pepper or 1/8 teaspoon cayenne pepper, optional

1 tablespoon chopped fresh parsley

In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes. Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.

Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes. Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.

Makes 6 servings. (2/3 cup each)

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