GINGER AND HONEY GLAZED CARROTS

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Ginger and Honey Glazed Carrots image

Another recipe for a not so local Farmers' Market here in our state. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.

Provided by Charlotte J

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

6 cups water
3 lbs young fresh baby carrots, with tops trimmed to 2 inches (peeled or scrubbed, or 3 pounds packaged baby carrots)
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons honey
4 teaspoons fresh ginger, minced
1/4 teaspoon salt

Steps:

  • Line a baking sheet with paper towels.
  • In a 12- or 14-inch heavy skillet bring water to boiling, add carrots.
  • Return to boiling; reduce heat.
  • Cover and simmer about 10 to 12 minutes or until carrots are just tender and drain.
  • (I prefer to use my Cuisinart Turbo Convection Steamer ).
  • Carefully turn out onto prepared baking sheet.
  • (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.).
  • Pat dry with additional paper towels.
  • To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt.
  • Stir constantly over medium heat until margarine is melted.
  • Carefully add carrots.
  • Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
  • To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan.

Nutrition Facts : Calories 28.1, Fat 1.9, SaturatedFat 0.4, Sodium 74.4, Carbohydrate 3, Sugar 2.9

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