For an easy but impressive side dish for any fall or winter meal, try this recipe for carrots glazed in butter and brown sugar, with chopped dates and fresh ginger giving it the wow factor. This video gives you easy- to- follow instructions for cooking peeled and sliced carrots, adding the butter, brown sugar, and fresh ginger to make a quick glaze, and stirring in chopped dates to finish the dish. How& # 8217; s this for convenience: the whole thing can be made ahead of time and reheated. This classic recipe is perfect for your Thanksgiving dinner menu. Find the perfect .

And before you tackle this year& # 8217; s Thanksgiving dinner,

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Feb 11, 2011 This was really delicious! !

I was not sure about the combination of flavors in this dish, but everything worked very well together and it was very easy. Other reviewers were right about it being salty- the next time I make it, I will lower the amount of garlic salt and add garlic powder to replace it because I think the bacon grease adds a key flavor component to the dish.

Also, because I did not have horseradish sauce, I mixed up my own with horseradish, mayo, a touch of vinegar and pepper ( you could make it with sour cream too, but I have a dairy issue) . One other thing that I did was streamline in terms of pans used. I cooked the bacon in the microwave, then poured off the drippings.

Also, I used a broiler safe skillet, and rather than move everything to a baking dish, I just added the final ingredients to the pan and put it under the broiler. It tasted amazing and dirtied fewer dishes! We will definitely be making this again- thank you so much for the recipe! !

Amount Per Serving Calories: Calories from Fat: 432 17. 8g 67. 1g 1.

1g 40. 3g Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Information is not currently available for this nutrient.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

BBQ Pork- Stuffed Corn Muffins& # 13; & # 10; cooking spray& # 13; & # 10; 1 ( 8. 5 ounce) package dry corn muffin mix ( such as Jiffy® ) & # 13; & # 10; 1 egg& # 13; & # 10; 1/ 3 cup milk& # 13; & # 10; 1/ 4 cup shredded pepperjack cheese& # 13; & # 10; 1 cup pulled pork in barbeque sauce& # 13; & # 10; 1/ 4 cup shredded pepperjack cheese& # 13; & # 10; & # 13; & # 10; Directions& # 13; & # 10; & # 13; & # 10; Preheat the oven to 400 degrees F ( 200 degrees C) . & # 13; & # 10; Line muffin tin with paper baking cups. Spray each cup with cooking spray. & # 13; & # 10; Stir together muffin mix, egg, milk, and 1/ 4 cup of shredded cheese in a bowl until combined. & # 13; & # 10; Fill muffin cups halfway with batter. & # 13; & # 10; Add 1 to 2 tablespoons of pulled pork to each cup. & # 13; & # 10; Top with remaining batter. & # 13; & # 10; Use the remaining 1/ 4 of shredded cheese to top each muffin. & # 13; & # 10; Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

I really enjoyed this for dinner and am so glad I gave it a try! Sicne it was not specified, I chose to use braeburn apples which I love for cooking. I did make a few minor changes. I had some carrots that were shredded and needed to be used, so I added them to the onion/ apple sautee. Also, I used turkey italian sausage intead of traditional, because I prefer it. Since turkey has less fat, I needed to augment the droppings with a bit of chicken broth to get a gravy.

I will definitely make this again!