Carrots with Ginger and Honey
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Martha Stewart
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1. Ingredients
- 2 pounds bunches baby carrots
- Salt
- 2 tablespoons unsalted butter
- 2 (2 inch) pieces fresh ginger, peeled and julienned
- 3 tablespoons honey
Nutrition Info
Per Serving
- Calories: 93 kcal
- Carbohydrates: 16 g
- Dietary Fiber: 2 g
- Fat: 3 g
- Protein: 1 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
- Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
- Melt butter in a large skillet over medium-high heat. Add ginger, and saut#233, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
Yield: 8 servings
3. Still Hungry?
Larger carrots cut into pieces can be substituted for the baby carrots.
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Unbelieveable recipe
Tom S - March 28, 2008 07:38:32 AM PSTFirst off let me say that I don't normally cook with fresh ginger root. I decided to give this recipe a try. I followed the recipe as given and all I can tell you is I don't know if I will ever fix carrots another way. The flavor of the ginger infused the carrots and the sweetness of the honey was awesome. I didn't have a lot left over after serving these but the few I did when reheated I believe were even better. Don't overdue the ginger since it is a little spicy but the combination is terrific.
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