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Carrots with Ginger and Honey

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

  • Servings: 10
Carrots with Ginger and Honey

Source: Martha Stewart Living, November 1994


  • 6 bunches (about 2 pounds) baby carrots
  • Salt
  • 2 tablespoons unsalted butter
  • 2 two-inch pieces fresh ginger, peeled and julienned
  • 3 tablespoons honey


  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 saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

Reviews (2)

  • 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!

  • 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 !

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