Spiced Carrots For Autumn

• 5-6 organic carrots, scrubbed free of dirt, dried, and thinly sliced on the bias (peeling is optional- I kept the skins on)
• 1 medium shallot, finely chopped
• 1 mild chili pepper (I had an Anaheim lying around), seeded, finely chopped
• 1 generous tablespoons fresh ginger, peeled, finely chopped
• 1/2-1 teaspoons olive oil, just enough to coat the skillet
• a few splashes of apple cider
• 1 small pinches kosher salt

1. in a large skillet on medium-high heat, add the oil when hot and saute the shallot, pepper, and ginger until fragrant
2. Add the carrots, a pinch of kosher salt and toss everything around in the pan until the carrots soften and their skins begin to brown. About 4-5 minutes.
3. Add a big spash of the apple cider and let boil away until it almost completely reduces.
4. serve warm with accompanying autumn sides :-)

carrots, shallot, chili pepper, generous, olive oil, apple cider, kosher salt

Taken from food52.com/recipes/14572-spiced-carrots-for-autumn (may not work)