Honey-Glazed Roasted Carrots with Sour Cream and Ginger

1. 1 Carrots≈ $1.50 per kg 200 g
2. 2 Brown sugar 10 g
3. 3 Fresh ginger≈ $8.00 per kg 3 g
4. 4 Butterpack 180 g ≈ $1.58 10 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 40 g
6. 6 Sunflower oil 5 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the carrots¹ finely, mix in sugar, grated ginger, and salt, then let sit for 15 minutes to draw out moisture.

2. Heat butter⁴ and sunflower oil in a pan over medium heat, then sauté the carrots¹ for 5 minutes until softened.

3. Transfer the carrots¹ to a ceramic baking dish or pot, then pour sour⁵ cream over them.

4. Bake at 350°F (180°C) for 20 minutes until lightly golden on top.

5. Serve hot.