Carrots are naturally sweet and the heating spices of garam masala are a perfect compliment.

Garam Masala Carrots

4  large organic carrots sliced on the diagonal

1/4  cup of water

2  tsp ghee

1  tsp garam masala

In a stainless steel frying pan, add the water and sliced carrots. Bring water to a boil, then lower the heat. Simmer on low until carrots are tender enough to be pierced with a fork, but still bright in color.  If water is still remaining in the pan, drain the excess water.  Add the ghee.  Allow the carrots to fry a bit in the ghee. When the carrots begin to caramelize, sprinkle with garam masala and gently mix to distribute the spice. Remove from heat. I recommend not only removing from the stovetop, but also removing the carrots from the pan for the spices will burn if you’re not careful. Take it from someone who has burned a good share of carrots. Enjoy!