Glazed Carrots with Ginger and Jalapeno

Name: Glazed Carrots with Ginger and Jalapeno
Yield: 12 servings
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

Baby carrots get a flavor boost from ginger and jalapeno.

Source: Martha Stewart Living, November 2009

Servings

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.