Honey/Ginger Glazed Carrots
"This is an excellent orange/ginger glazed recipe. I have been making this recipe for over 15 years and it is always a big hit."
photo by VickyJ
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 680.38 g fresh baby carrots
- 59.16 ml butter
- 59.16 ml liquid honey
- 9.85 ml grated fresh gingerroot
- 59.14 ml frozen concentrated orange juice
- 4.92 ml lemon juice, freshly squeezed
- 7.39 ml tapioca starch or 7.39 ml cornstarch
- 1.23 ml salt
- 0.61 ml white pepper
directions
- Wash and trim carrots.
- In a medium size saucepan, add carrots, salt and cover with water and bring to boil.
- Reduce heat, cover and cook until carrots are almost tender; about 10 minutes.
- To a large frying pan, add butter, honey and grated ginger and cook for 1 minute, stirring a few times.
- Add cooked carrots and stir well to coat.
- Cover and cook carrots on medium-high heat until carrots are glazed and glossy, about 3 to 4 minutes, stirring occasionally.
- In a small mixing bowl, mix together orange juice, lemon juice and tapioca starch.
- Add to frying pan along with salt and pepper.
- Continue to cook stirring constantly until sauce thickens slightly; about 3 minutes.
- Serve with your dinner.
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Reviews
-
Made this for Xmas eve dinner tonight. Everyone agreed that the orange flavor overpowered the dish. Will try again sans orange lime mixture. Thanks for the recipe =0) -
This was fabulous and easy! I used sliced carrots as I didn't have baby ones. I used probably more ginger than it calls for. I brought it to a Christmas dinner and everyone loved this! Thanks. -
MMMmmmm, very good! I served this along side a chicken casserole dish. I didn't have baby carrots so I just used regular. Another great recipe of your's, Uncle Bill! :) -
This was delicious with just the honey, butter and ginger. When I added the concentrate, it was just overpoweringly orange. I ended up adding another half of stick of butter, and it was edible. It sounded wonderful, but I was disappointed. -
I've always loved orange and carrots together. I used freshly squeezed orange juice instead of frozen concentrate. Thanks for sharing your recipe, Uncle Bill. xoxo cg
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Tweaks
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I've always loved orange and carrots together. I used freshly squeezed orange juice instead of frozen concentrate. Thanks for sharing your recipe, Uncle Bill. xoxo cg
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
