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Glazed Carrots with Ginger and Jalapeno

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    Martha Stewart Living, November 2009
    • Yield Serves 12
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    Ingredients

    • 2 cups water
    • 3 ounces (6 tablespoons) unsalted butter
    • 2 tablespoons honey
    • 1 teaspoon salt
    • 2 pounds baby carrots, greens trimmed but left intact
    • 3 tablespoons minced peeled fresh ginger
    • 1 jalapeno chile, stemmed and thinly sliced
    • 2 tablespoons chopped fresh flat-leaf parsley

    Directions

    1. Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.

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