Ginger Glazed Carrots

6 large carrots (or 2 lb bag baby carrots)
3 tablespoons olive oil
3 tablespoons pure maple syrup
1/2 teaspoon ginger

Scrub, peel, and cut carrots into thin strips. Cook in boiling, salted water until tender. Drain.

Preheat oven to 350° degrees F. Place carrots in a shallow pan; pour oilive oil over carrots. Drizzle with maple syrup and sprinkle with ginger. Bake 10-15 minutes. Serves 8.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Dec. 2000