Ginger-Agave Carrots
2 large carrots, scrubbed and sliced
2 tsp olive oil
1/2 cup water
sea salt
2 tsp minced ginger
2-3 Tbsp agave nectar
Pinch cayenne pepper
Heat oil in a medium sauce pan and add carrots. Sautee about 3 minutes, stirring to coat carrots in oil. Add water, salt and ginger and cover for about 10 minutes. When carrots are fork tender, add agave and cayenne and cook for a few minutes uncovered, until most of the liquid has evaporated. Serve these carrots on their own as a side dish or add them to any warm salad you make!