Honey-Ginger Glazed Carrots
photo by Lavender Lynn
- Ready In:
- 2 tablespoons butter
- 6 shallots, quartered, root end intact, about 1 cup
- 1 tablespoon minced peeled fresh ginger
- 1 1⁄2 lbs carrots, peeled, diagonally cut into 1-inch chunks
- 1⁄4 cup honey
- 1⁄4 cup orange juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried ancho chile powder or 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley
- In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes.
- Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.
- Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes.
- Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.
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My dh & I love carrots. We have tried many carrot recipes on this site and Jackie let me tell you, this recipe is right up there with the best of them. They were perfectly cooked and seasoned. The carrots were, sweet, tender and very flavorful. I loved that you could actually taste, the carrots, shallots, orange juice, honey, ginger and cayenne. Sooo good, really nice balance between, sweet, spicy and hot. Thank you for sharing another new family favorite. Made for Aussie Swap/ May - 12.
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!