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SANDRAS HEAVENLY HONEY GINGER GLAZED CARROTS
Servings: (4)
Prep/Cook: 12 mins.
Posted by Sandra
INGREDIENTS
3 cups baby carrots, or large cut to about the same size
2 tablespoons honey
2 tablespoons unsalted butter
1 teaspoon fresh ginger root, grated
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper to taste
METHOD
Fill a small saucepan with 2 inches of water, add carrots and a light sprinkling of kosher salt and bring to boil, cover, and simmer until almost tender, about 7 minutes. Drain carrots, and return to saucepan. Add butter, honey, and grated ginger and continue cooking over medium heat while stirring, until butter is melted, and then continue to cook until carrots are tender, about 3 more minutes. Sprinkle with fresh parsley. Add kosher salt and ground pepper, to taste. Toss to combine, and serve. - Enjoy!
SANDRAS HEAVENLY HONEY GINGER GLAZED CARROTS
Monday, April 21, 2014
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| We love this carrot side dish so much that I wouldnt doubt if we make at least once per week... |
Prep/Cook: 12 mins.
Posted by Sandra
INGREDIENTS
3 cups baby carrots, or large cut to about the same size
2 tablespoons honey
2 tablespoons unsalted butter
1 teaspoon fresh ginger root, grated
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper to taste
METHOD
Fill a small saucepan with 2 inches of water, add carrots and a light sprinkling of kosher salt and bring to boil, cover, and simmer until almost tender, about 7 minutes. Drain carrots, and return to saucepan. Add butter, honey, and grated ginger and continue cooking over medium heat while stirring, until butter is melted, and then continue to cook until carrots are tender, about 3 more minutes. Sprinkle with fresh parsley. Add kosher salt and ground pepper, to taste. Toss to combine, and serve. - Enjoy!
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