Side dishes
Honey and ginger glazed baby carrots
Tender baby carrots finished in a skillet with butter, honey and fresh ginger. A glossy, gently spiced side dish ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Method
Boil and drain the carrots
Rinse the carrots and place in a saucepan with 1000 ml water, enough to cover them. Bring to a boil and cook for about 8 minutes from boiling, until a knife enters with slight resistance. Drain well; the carrots will finish cooking in the glaze.
Make the glaze
Melt the 28 g butter in a wide skillet over medium heat. Add the 42 g honey and 12 g grated ginger. Stir for 1–2 minutes, keeping the butter from darkening and the honey from burning.
Glaze the carrots
Add the drained carrots and toss to coat. Pour in the 60 ml water and cook uncovered over medium heat for about 5 minutes, shaking the pan occasionally. Reduce until a shiny film coats the carrots; remove from the heat before the pan dries out or scorches.
Season and serve
Turn off the heat and stir in the 3 g salt and the pepper. Divide into four portions and add the mint leaves. Serve hot with any glaze remaining in the pan; the carrots should be tender but hold their shape.
The step photos are illustrative.
Notes
Tips
- Halve any unusually thick carrots lengthwise. Test with a knife, as cooking time depends on thickness. Keep the heat at medium so the honey does not burn.
Substitutions
- Use larger carrots cut into evenly sized sticks, keeping the peeled weight at 500 g. Substitute the same amount of basil for mint. Nutrition is based on the listed ingredients.
Storage
Refrigerate in a shallow covered container at 4 °C (40 °F) or below within 2 hours, or within 1 hour if the surroundings exceed 32 °C (90 °F). Use within 3–4 days and reheat to 74 °C (165 °F), adding a little water if the glaze is thick.
Sources: USDA FoodData Central — SR Legacy (2018); USDA FSIS — Leftovers and Food Safety.
Illustrative images generated for this recipe.
Nutrition facts
1 portion (1/4 of the recipe)
- Protein
- 1 g
- Carbohydrates
- 21 g
- Fat
- 6 g
- Saturated fat
- 4 g
- Fiber
- 4 g
Estimated per portion from the raw ingredients divided by 4. Includes all the glaze; the cooking water contributes no energy.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These carrots are first simmered in water until just tender, then finished in a skillet with butter, honey and fresh ginger. A small amount of water spreads the glaze evenly; as it evaporates, it leaves a glossy coating that clings to the carrots.
Choose baby carrots of a similar size so they cook evenly. Honey brings sweetness and ginger adds a warm, aromatic bite. The recipe makes four side-dish portions, finished with a few fresh mint leaves. Serve the carrots with the remaining glaze spooned over them.
Frequently asked questions
Can I use large carrots?
Yes, cut them into similar-sized sticks. Use 500 g after peeling and check the texture as they cook.
Why is my glaze still thin?
Too much water remains. Cook uncovered, shaking the pan until the sauce coats the carrots; avoid turning the heat too high.
Can I make them ahead?
Yes. Refrigerate as directed and reheat with a little water to 74 °C (165 °F). Add mint just before serving.
