Glazed Carrots and Ginger
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Martha Stewart Living, November 2000
- Yield Serves 4 as a side dish
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Ingredients
- 20 baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
- 1 tablespoon butter
- 1 tablespoon honey
- One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
- 1/2 teaspoon thinly sliced red chili pepper
Directions
- Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
- Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.
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This is delicious. The sauteed ginger becomes almost sweet. I also used larger carrots sliced, instead of baby carrots. I skipped the chili pepper, because I didn't have any, and it was very flavorful without it.
Really nice recipe.
I used two largish carrots (8 oz) sliced into sticks and 1/2 teaspoon of crushed chili pepper instead of the sliced pepper. I steamed the carrots for about four minutes instead of boiling.
I'll definitely use this recipe again!