Carrots with Ginger-Honey Glaze
We usually eat carrot sticks raw, but this is a delicious way to serve them cooked.
- 2 1/2 pounds baby carrots, peeled, or large carrots, peeled, cut into 3-inch lengths, quartered lengthwise
- 3 tablespoons honey
- 2 tablespoons butter
- 1 tablespoon finely chopped peeled fresh ginger
- 1/4 teaspoon ground ginger
Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes. Drain.
Stir honey, butter, fresh ginger, and ground ginger in large skillet over low heat until blended. Mix in carrots.
Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl.
Serves 6