Total Time
Prep 10 mins
Cook 12 mins

Ground ginger makes these carrots surprisingly tasty! The recipes comes from McCormicks spices.

Ingredients Nutrition


  1. In a large skillet combine carrots, water,and 1 tablespoon of the butter.
  2. Bring to boiling; reduce heat to medium.
  3. Cover and cook for 6 to 8 minutes or until carrots are nearly tender.
  4. Drain; return to skillet.
  5. In a small bowl combine honey,orange juice, ginger,salt,and nutmeg.
  6. Pour over carrots.
  7. Add the remaining butter.
  8. Cook,uncovered,5 to 6 minutes more or until carrots are tender,stirring to glaze carrots.
  9. Just before serving, sprinkle with parsley.
Most Helpful

5 5

We really enjoyed these carrots. I had to use frozen sliced carrots and juice from 2 tangerines but it worked perfectly. Next time, I'll use the baby carrots because the photo looks so nice. Thanks Barb for sharing this great recipe.

5 5

Delicious! Very sweet and buttery carrots. I think that next time I will julienne my carrots so the glaze will really sink in to them and they'll cook faster. Thanks for a great recipe!

5 5

These were excellent, and one of the best carrot recipes I've fixed. I've fixed them several times, and never followed the recipe precisely. I cooked them IN SALTY WATER, and boiled them, because I prefer salting them when cooking. The first time I made them, I added the sauce after taking the carrots out of the water while they were still warm. I just fixed them again, and had actually refrigerated the carrots overnite. I fixed the sauce; poured them over the already cooked carrots; nuked them until warm. They are still delicious, regardless. Thanks, Barb, for a wonderful carrot dish. Eventually, I'll try them exactly like you posted the recipe. I'm convinced that this recipe cannot be messed up, no matter what you do.