Lemon-Honey Ginger Carrots With Almonds

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READY IN: 50mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs carrots, sliced diagonally into about 1/2-inch slices (or smaller)
  • water, for boiling
  • 13
    cup butter, melted (no subs please!)
  • 12
    cup honey (or to taste)
  • 2
    tablespoons fresh lemon juice
  • 14 - 12
    teaspoon ginger powder
  • 1 12
    cups golden raisins (or to taste)
  • 1
    cup slivered almonds (preferably toasted)
  • salt and pepper
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DIRECTIONS

  • Place the sliced carrots in a saucepan, and cover with water just to cover the carrots. Bring to a boil, and cook until JUST crisp-tender (about 7-8 minutes, do not over cook the carrots as they will cook more in the oven) drain VERY well (I soak up any excess water with a paper towel).
  • In a large mixing bowl, whisk the butter, honey, lemon juice, ginger and pepper (add in salt if desired) together very well.
  • Add in carrots, mix and coat well with the honey mixture.
  • Transfer the mixture into a buttered 2-quart casserole dish.
  • Sprinkle with raisins; mix slightly.
  • Cover and bake in a 350 dedgree oven for about 30-35 minutes, or until carrots are tender.
  • Sprinkle with slivered almonds just before serving.
  • Absolutey delicious!
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