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Epicurious

Glazed Carrots with Ginger

Sweet meets spicy when parboiled baby carrots are sautéed with honey, ginger, and sliced hot red chile. Not to be confused with the type sold in bags at the supermarket, the baby in this recipe are young carrots with the tops still attached. If you can’t find them, buy regular carrots; cut off the thick sections, then halve or quarter them.

Recipe information

  • Yield

    serves 4

Ingredients

Coarse salt
30 baby carrots (about 3/4 pound), peeled and with 1-inch green tops intact
1 1/2 tablespoons unsalted butter
1 tablespoon plus 2 teaspoons honey
1 piece (2 inches) fresh ginger, peeled and cut into thin matchsticks
1 fresh red chile, such as Thai bird or jalapeño, thinly sliced (ribs and seeds removed for less heat, if desired)

Preparation

  1. Step 1

    Bring a pot of water to a boil; add 1 tablespoon salt. Cook carrots until just tender, 3 to 4 minutes. Drain carrots; pat them dry with paper towels.

    Step 2

    Melt butter in a large skillet over medium-high heat. Add the carrots, honey, and ginger; cook, turning carrots frequently, until browned and glazed, about 8 minutes. Add the chile, and continue to cook, stirring, until softened, about 1 minute more. Serve immediately.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 105

    Step 5

    Saturated Fat: 2.7g

    Step 6

    Unsaturated Fat: 1.3g

    Step 7

    Cholesterol: 11.3mg

    Step 8

    Carbohydrates: 16.4g

    Step 9

    Protein: 1g

    Step 10

    Sodium: 46mg

    Step 11

    Fiber: 2g

Power Foods
TagsCarrotRoot VegetableVegetableChileGingerHerbs & SpicesSideDinnerNut FreeVegetarianGluten FreeQuickEasy5 Ingredients or FewerSauteCookbooks
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