Carrots with Ginger and Honey

This streamlined side dish involves only five 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.

  • 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.

Cook's Notes

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


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