Serves – 4-6
Glazed carrots are one of my favorite veggies. The earthy, sweet flavor balances nicely with the bright acidity of the Ginger, Lemon & Hibiscus Strainge Beast Hard Kombucha. Topped off with sliced almonds for a little crunch and you’ve got a delightful side dish to pair with a roast, chicken or turkey.
Strainge Beast Hard Kombucha Glazed Carrots
2 lb. rainbow carrots
1 inch ginger root
¼ cup sugar
1 tsp kosher salt
3 cups Ginger, Lemon & Hibiscus Strainge Beast Hard Kombucha
1 cup water
¼ cup rice wine vinegar
¼ cup sliced almonds
1 each scallion
Wash, trim off ends, and cut carrots in half lengthwise. I used freshly harvested, local rainbow carrots that did not need to be peeled, but if you are using standard carrots peel before cutting them in half. Peel and slice the ginger. Combine all ingredients, except almonds and scallions, in large heavy bottom pot and bring to a boil over medium-high heat. Reduce to a simmer and cook until carrots are tender, and liquid has reduced to a glaze. Approximately 40-45 minutes.
While carrots are cooking, thinly slice the green part or your scallion. Set aside for garnish.
Plate the carrots in your serving platter, top with almonds and scallions.
Pour a glass of Ginger, Lemon & Hibiscus Strange Beast Hard Kombucha and enjoy!
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