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Glazed Carrots with Ginger and Jalapeno


Baby carrots get a flavor boost from ginger and jalapeno.

  • Servings: 12

Source: Martha Stewart Living, November 2009


  • 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


  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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