Carrots
Carrots are the kind of vegetable that can be made special with just a little effort.

In recent years, there has been a resurgence of once-unfamiliar heirloom varieties like the fuchsia-skinned Cosmic Purple and the Dragon Carrot with a reddish-purple skin and bright orange interior. Many of these varieties grow throughout the summer, but fall is when carrots reach peak flavor. Cooler temperatures increase and concentrate their sugar content. Pick up some multicolored carrots to add vibrant color to your holiday buffet.

These glazed carrots are simple to prepare. The garlic and ginger enliven the natural sweetness of the carrots. Cutting them on the bias will expose more surface area to the heat so they will cook quickly.

Glazed Carrots with Garlic and Ginger
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Servings
4 to 6 servings
Servings
4 to 6 servings
Glazed Carrots with Garlic and Ginger
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  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4 to 6 servings
Servings
4 to 6 servings
Ingredients
  • 1 pound carrots peeled and cut on the bias into 1/4 inch slices
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter cut into bits
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • freshly ground black pepper
  • 1/2 teaspoon lime zest optional
  • 2 teaspoons chopped fresh cilantro optional
  • lime wedges for serving
Instructions
  • Place the carrots in a skillet just big enough to hold them. Sprinkle with the salt and add just enough water to cover the bottom of the pan. Add the butter, honey, garlic, and ginger.
  • Set the skillet over medium-high heat, cover, and cook, stirring occasionally, until the carrots just barely begin to soften, 5 to 6 minutes. Remove the cover and continue to cook, stirring often, until the water mostly evaporates and the carrots are shiny and just beginning to brown.
  • Turn off the heat and season with salt and pepper. Squeeze the lime juice over the carrots and sprinkle with lime zest and cilantro, if desired. Serve with lime wedges.

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