MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Glazed Carrots and Ginger

Glazed Carrots and Ginger

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Glazed Carrots and Ginger

For a less spicy dish, omit the chili pepper.

Per serving: 71 calories, 3 g fat, 8 mg cholesterol, 11 g carbs, 20 mg sodium, 1 g protein, 2 g fiber

Ingredients

Serves 4 as a side dish

  • 20 baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
  • 1 tablespoon butter
  • 1 tablespoon honey
  • One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
  • 1/2 teaspoon thinly sliced red chili pepper

Directions

  1. Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
  2. Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.
From Martha Stewart Living, November 2000

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Hot-and-Spicy Chicken
  • Carrot Pudding
  • Papaya-Carrot Salsa
  • Vegetable & Shrimp Omelet
  • Winter-Vegetable Salad
  • Carrot Soup
  • Noodles in Ginger Broth
  • Whole-Wheat Pen...
  • Carrot Patties
  • Hot-and-Spicy Chicken
  • Carrot Pudding
  • Papaya-Carrot Salsa
  • Vegetable & Shrimp Omelet
  • Winter-Vegetable Salad
  • Carrot Soup
  • Noodles in Ginger Broth
  • Whole-Wheat Pen...
  • Carrot Patties

 

Today on MarthaStewart.com