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Carrots with Ginger and Honey

  • Prep Time: -
  • Cook Time: -
  • Serves: 8
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (13 Ratings): 4.5 out of 5 stars

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1 Review

Ingredients

  1. 2 pounds bunches baby carrots
  2. Salt
  3. 2 tablespoons unsalted butter
  4. 2 (2 inch) pieces fresh ginger, peeled and julienned
  5. 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

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Cooking Directions

  1. Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
  2. 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.)
  3. 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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Average (13 Ratings): 4.5 out of 5 stars

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1 reviews

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  • Unbelieveable recipe

    Tom S - March 28, 2008 07:38:32 AM PST
    First 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.

    Tom

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