Ginger Chilli Carrot Sticks

Ingredients:

400 g Carrots

10 g Ginger root, peeled and minced

1 clove Garlic, peeled and minced

1 Chilli pepper, deseeded and finely chopped

1 sprig Rosemary needles, chopped

1 Organic orange, zested and juiced

1 tbsp Olive oil

Salt and pepper to taste

1 tbsp White Balsamic

Parsley to garnish

Method:

Wash and peel the carrots. Slice the peeled carrots into sticks, about 3-inch long. Peel and mince ginger root and garlic. Cut the chilli pepper open lengthwise and remove the seeds. Finely chop the chilli pepper. Finely chop the rosemary needles.
Rinse the orange with hot water and dry with a kitchen towel. Zest and juice the orange. Heat the olive oil in a skillet. Add in prepared garlic, ginger, chilli pepper and rosemary. Cook, stirring continuously, for about 1 minute.
Add in carrot sticks, orange zest and juice. Cook the mixture over moderate heat, stirring frequently, until carrot sticks are tender, but still firm. Season with salt, pepper and white balsamic. Transfer the carrot sticks to a serving dish and serve, garnished with parsley leaves.

Adapted from Eat Smarter

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