This recipe for gingered carrots is made with brown sugar and dates. First, start by peeling and slicing a pound of carrots. Next, transfer the carrots to a large saucepan and cover with water. Bring to a simmer or medium heat, add salt. Reduce the heat and cook uncovered until tender about five minutes. Then drain the water and return the carrots to the same pan. Add two teaspoons of butter, one tablespoon of minced ginger root and three tablespoons of lightly packed brown sugar. Increase the heat to medium and cook, stirring for two to three minutes. Now, add the dates and cook until warmed through. Season with salt and pepper. Gingered carrots with dates can be partially made ahead of time and finished or reheated just before serving.

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