In a heavy bottom skillet (don't use non-stick for this recipe), melt 1 tablespoon butter with oil. Add baby carrots and saute over medium high heat, stirring often.
Add salt, whole peeled garlic cloves and ginger when the carrots have become lightly browned. Continue to saute, watching that the carrots don't scorch but continue until they take on a roasted but not blacked color. Do not allow garlic to burn - once it has toasted, crush it into the oil/butter with a fork, and push any remaining bits to the side of the pan away from the heat.
Stir in honey and remaining butter, mixing until the butter has melted. Season to taste with salt and pepper before serving.
Submitted by: CM
