NWPA Growers Co-op
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Glazed Carrots and Ginger

  • 2 - 3 bunches of baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
  • 1 tablespoon butter
  • 1 tablespoon honey
  • One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
  • 1/2 teaspoon thinly sliced red chili pepper (optional)
  1. STEP 1

    Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.

  2. STEP 2

    Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.



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