Carrots With Caramelized Ginger

Total Time
Prep 10 mins
Cook 25 mins

Taken from April 2011 Bon Appetit: "The carrots used in this recipe are true whole baby carrots, each usually about three to four inches long and about half an inch wide."

Ingredients Nutrition


  1. Arrange carrots in single layer in heavy large skillet.
  2. Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low.
  3. Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate.
  4. Add 2 tablespoons honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes.
  5. Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, and lemon juice.
  6. Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly.
  7. Scatter parsley leaves over and serve.
Most Helpful

I used a bunch of baby carrots and didn't worry about peeling them, made as directed and we had a delicious side to eat with our dinner which we all enjoyed, thank you alligirl, made for Everyday A Holiday tag game.

I'mPat February 07, 2013

Holy Cow what a flavorsome sweet little side these carrots are! We absolutely loved the ginger and the great new twist it brought to these honey glazed carrots. I did leave off the parsley as forgot it at the store and may have added just a smidgen more ginger using 8 thin slices. The best glazed carrots this year and am adding to my best of 2012. Thanks for the post.

Debbwl December 15, 2012

Yummy sauce on these carrots. I probably added a little more ginger than called for - love that stuff! This was simple and really tasty. Thanks alligirl for sharing. Made for your win in the Trivia game.

lazyme May 08, 2012