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Carrots with Ginger and Honey

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Recipe photo courtesy of Joseph Scafuro

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Source: Martha Stewart Living, November 2006
Servings

Ingredients

Directions

Cook's Notes

Larger carrots cut into pieces can be substituted for the baby carrots.

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91
  • Feejones7
    14 OCT, 2012
    Delicious! I used extra honey and ginger because I love both those ingredients! I used this dish as a side for my capellinni pasta with tomato sauce and it actually went well together. I will definitely use this recipe again! Merci!
    Reply
  • Lytton
    27 JAN, 2009
    I've made this side dish for the family for the last three thanksgivings using either regular carrots and I've also used the little mini bags of carrots you buy for munching and they are always a hit. But when the tiny baby carrots come out at the farmers market in the late spring and early summer, watch out, this simple little recipe rocks !
    Reply

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