Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Carrots with Ginger and Honey 3.1 (90) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 30, 2017 Print Share Share Tweet Pin Email Photo: Joseph Scafuro Servings: 10 This streamlined side dish involves only 5 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. Ingredients 6 bunches (about 2 pounds) baby carrots Salt 2 tablespoons unsalted butter 2 two-inch pieces fresh ginger, peeled and julienned 3 tablespoons honey Directions Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area. 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.) 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. Print