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Add a photoThis is a standard side dish for us when we're serving an asian-inspired meal. It's also great with any grilled meat. The honey brings out the natural sweetness of the carrots and the ginger gives a bit of spice to balance the sweetness. Orange zest and juice gives a nice acidity to the dish. If you make this, it will likely become one of your staples.
Ingredients
- 2 pounds carrots, peeled (about 3 bunches)
- 2 Tbsp butter
- 2 Tbsp honey
- 2-3 tsp Kosher salt
- 1 tsp fresh minced ginger
- 1 tsp orange zest, grated
- 1/2 cup freshly squeezed orange juice
- 1/2 tsp freshly ground black pepper
Directions
- Cut the carrots diagonally in 3/4 to 1 inch thick slices...about 5 cups in all. Put 1/2 cup water, butter, honey, 2 tsp kosher salt, and the ginger in a large skillet or saute pan and bring to a boil. Add the carrots, cover, and simmer on medium low for 5 minutes. Remove the lid and continue to cook for 10-15 minutes until all the water evaporates.
- Add the orange juice and zest, tossing with the carrots, and simmer uncovered for about 5 more minutes until carrots are tender but still resistant when you bite, and sauce is reduced to a glaze. Sprinkle with the freshly ground pepper. Taste and add up to another tsp of Kosher if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 5 servings | |
| Calories 145 | |
| Calories from Fat 44 | 30% |
| Total Fat 5.06g | 6% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1308mg | 55% |
| Potassium 577mg | 16% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 16.66g | 11% |
| Protein 1.78g | 3% |
Reviews
July 7, 2012
My father is a great cook and he makes this dish more than any other vegetable. John and I cooked them for him on Father's Day and they were fantastic. You won't find a better recipe for ginger and carrots, and they are a fantastic combination!I've cooked/tasted this recipe!
