Ginger-Honey Carrots

Ginger-Honey Carrots

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  • Prep Time


  • Total Time


  • Servings



  • T honey

  • 2

    t rice vinegar

  • ½

    t kosher salt, plus more to taste

  • 1

    T unsalted butter

  • lbs carrots, sliced diagonally into 1-in chunks

  • 1

    clove garlic, thinly sliced

  • 1

    2-in piece fresh ginger, peeled and grated

  • Fresh ground black pepper


In a small bowl, whisk 1 1/4 c water with honey, vinegar and salt until well combined. Set aside. Add butter to a medium saucepan and heat over med-high heat. Add carrots and saute for 5 mins or until just slightly tender. Add garlic and ginger and cook 30 seconds more. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to med-low and simmer 5 minutes or until carrots are very tender. Remove lid, increase heat to med-high and bring to a boil. Cook 10-12 mins more, stirring occasionally, until liquid is nearly gone. Remove from heat, then season to taste with salt and pepper. Serve immediately.


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