1. Peel and roll cut carrots.
2. Heat butter in oil in cast iron pan over low heat. Add shallots, cook for 2 minutes. Add ginger, cook for 1 minute. Add carrots and stir to coat. Season with powdered ginger, nutmeg, salt and pepper. Add water. Cook til just fork tender.
3. Stir in honey. Raise heat one notch and cook til carrots tender and nicely glazed.
May cool and refrigerate for two to three days. Reheat in oven on 300 til hot.
Go to full version of