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Glazed Carrots and Ginger

For a less spicy dish, omit the chili pepper.

  • Servings: 4
Glazed Carrots and Ginger

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2000


  • 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


  1. 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.

  2. 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.

Reviews (2)

  • BooneLady 23 Dec, 2010

    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.

  • madelinedipaola 8 Nov, 2010

    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!

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