Reviews (2) Add Rating & Review 90 Ratings 5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8 Martha Stewart Member Rating: Unrated 10/14/2012 Delicious! I used extra honey and ginger because I love both those ingredients! I used this dish as a side for my capellinni pasta with tomato sauce and it actually went well together. I will definitely use this recipe again! Merci! Martha Stewart Member Rating: Unrated 01/27/2009 I've made this side dish for the family for the last three thanksgivings using either regular carrots and I've also used the little mini bags of carrots you buy for munching and they are always a hit. But when the tiny baby carrots come out at the farmers market in the late spring and early summer, watch out, this simple little recipe rocks !
Back to Carrots with Ginger and Honey All Reviews for Carrots with Ginger and Honey - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Carrots with Ginger and Honey Credit: Joseph Scafuro Recipe Summary Servings: 10
Ingredients Ingredient Checklist 6 bunches (about 2 pounds) baby carrots Salt 2 tablespoons unsalted butter 2 two-inch pieces fresh ginger, peeled and julienned 3 tablespoons honey
Cook’s Notes Larger carrots cut into pieces can be substituted for the baby carrots.
Gallery Carrots with Ginger and Honey Credit: Joseph Scafuro
Recipe Summary Servings: 10
Gallery
Carrots with Ginger and Honey Credit: Joseph Scafuro
Carrots with Ginger and Honey
Credit: Joseph Scafuro
Carrots with Ginger and Honey
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
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.
Cook’s Notes
Larger carrots cut into pieces can be substituted for the baby carrots.
Reviews (2)
Add Rating & Review 90 Ratings 5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8
Martha Stewart Member Rating: Unrated 10/14/2012 Delicious! I used extra honey and ginger because I love both those ingredients! I used this dish as a side for my capellinni pasta with tomato sauce and it actually went well together. I will definitely use this recipe again! Merci! Martha Stewart Member Rating: Unrated 01/27/2009 I've made this side dish for the family for the last three thanksgivings using either regular carrots and I've also used the little mini bags of carrots you buy for munching and they are always a hit. But when the tiny baby carrots come out at the farmers market in the late spring and early summer, watch out, this simple little recipe rocks !
Reviews (2)
Add Rating & Review 90 Ratings 5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8
Add Rating & Review
90 Ratings 5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8
90 Ratings 5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8
90 Ratings 5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8
5 star values: 10 4 star values: 19 3 star values: 38 2 star values: 15 1 star values: 8
Martha Stewart Member Rating: Unrated 10/14/2012 Delicious! I used extra honey and ginger because I love both those ingredients! I used this dish as a side for my capellinni pasta with tomato sauce and it actually went well together. I will definitely use this recipe again! Merci! Martha Stewart Member Rating: Unrated 01/27/2009 I've made this side dish for the family for the last three thanksgivings using either regular carrots and I've also used the little mini bags of carrots you buy for munching and they are always a hit. But when the tiny baby carrots come out at the farmers market in the late spring and early summer, watch out, this simple little recipe rocks !Martha Stewart Member
Rating: Unrated 10/14/2012
Delicious! I used extra honey and ginger because I love both those ingredients! I used this dish as a side for my capellinni pasta with tomato sauce and it actually went well together. I will definitely use this recipe again! Merci!
Rating: Unrated
Rating: Unrated 01/27/2009
I’ve made this side dish for the family for the last three thanksgivings using either regular carrots and I’ve also used the little mini bags of carrots you buy for munching and they are always a hit. But when the tiny baby carrots come out at the farmers market in the late spring and early summer, watch out, this simple little recipe rocks !
All Reviews for Carrots with Ginger and Honey
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrots with Ginger and Honey
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
