Ginger Honey Baby Carrots Recipes

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CARROTS WITH GINGER AND HONEY



Carrots with Ginger and Honey image

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 bunches (about 2 pounds) baby carrots
Salt
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

Steps:

  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

GINGER HONEY ROASTED BABY CARROTS RECIPE



Ginger Honey Roasted Baby Carrots Recipe image

Honey Roasted Baby Carrots with Ginger are an easy and quick side dish with Asian inspired flavors that are perfect for any busy weeknight.

Provided by Jenni

Categories     Kid Friendly Side Dishes

Time 25m

Number Of Ingredients 10

1.5 pounds Baby Carrots
1/4 cup honey
1/4 cup extra virgin olive oil
1 Tablespoon soy sauce
1" piece ginger, peeled and minced small
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, sliced, green and white parts separated
1 Tablespoon sesame seeds

Steps:

  • Preheat oven to 425 degrees F.
  • Wash baby carrots and place on a rimmed baking sheet.
  • In a small bowl, whisk together the honey, olive oil, soy sauce, ginger, garlic, and salt and pepper.
  • Pour the dressing over the carrots and toss to coat.
  • Spread the carrots in an even layer and sprinke the white parts of the green onion over top.
  • Roast in the oven for 20 minutes, stirring halfway through.
  • Remove from the oven and sprinkle on the green parts of the green onions and the sesame seeds.
  • Enjoy.

Nutrition Facts : Calories 262 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

GINGER HONEY GLAZED CARROTS



Ginger Honey Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon finely chopped ginger
2 tablespoons honey
4 carrots, peeled and thinly sliced
1/4 cup water
Salt and pepper

Steps:

  • In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

BABY CARROTS WITH SWEET GINGER BUTTER



Baby Carrots with Sweet Ginger Butter image

Provided by Claire Robinson

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch
Sea salt, or other good finishing salt
3 tablespoons butter
2 tablespoons finely diced crystallized ginger
Freshly ground white pepper

Steps:

  • In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
  • In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

GINGER & ORANGE-GLAZED BABY CARROTS



Ginger & orange-glazed baby carrots image

Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 5

900g baby carrots , washed and scrubbed
50g butter
25g piece ginger , peeled and finely grated
2 tbsp clear honey
zest 1 orange

Steps:

  • Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
  • In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
  • Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.

Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

HONEY & GINGER GLAZED CARROTS



Honey & Ginger Glazed Carrots image

A delicious glaze over boiled carrots. Makes a simple veggie a little special. The carrots can be steamed or microwaved until cooked. The glaze is prepared separately and poured over the cooked carrots to coat. You can either slice your carrots or use whole baby carrots, If you're not a ginger fan then you can use garlic in place of the ginger. If you have an Italian style dish the garlic can be a good substitute for the ginger called for in this recipe

Provided by Jubes

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

500 g carrots, peeled and sliced
2 tablespoons butter
1/2 teaspoon ginger, minced (can substitute with bottled ginger or garlic if you prefer)
3 tablespoons honey
1 tablespoon sesame seeds, toasted -see directions
1 pinch salt
1 pinch pepper

Steps:

  • Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm.
  • Meanwhile -- add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside.
  • Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat.
  • Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften.
  • Pour the glaze over the cooked carrots.

Nutrition Facts : Calories 178.1, Fat 7.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 191, Carbohydrate 29, Fiber 4.8, Sugar 20.2, Protein 2

HONEY & GINGER GLAZED CARROTS



Honey & Ginger Glazed Carrots image

For weeknights, holidays and special events, we make a sweet and tangy carrot dish flavored with ginger, lemon juice and honey. Make it ahead and reheat in the oven if needed or swap out the almonds for pecans. -Laura Mims, Little Elm, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds fresh carrots, sliced
1/2 cup golden raisins
3 tablespoons honey
2 tablespoons butter
2 tablespoons lemon juice
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup slivered almonds, toasted

Steps:

  • Place carrots in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 6-8 minutes or until crisp-tender. Drain and return to pan., Add raisins, honey, butter, lemon juice, ginger and salt; cook and stir 4-5 minutes longer or until carrots are tender. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

HONEY CARROTS WITH A HINT OF GINGER



Honey Carrots With a Hint of Ginger image

Baby carrots are simmered in a buttery ginger sauce sweetened with honey. A great accompaniment to a chicken dinner.

Provided by Jennifer V

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 8

Number Of Ingredients 5

1 ¼ cups butter
¾ cup honey
1 teaspoon ground ginger
⅓ cup lemon juice
2 pounds baby carrots

Steps:

  • Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 36.5 g, Cholesterol 76.3 mg, Fat 28.9 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 18.2 g, Sodium 293.1 mg, Sugar 31.7 g

GINGERED BABY CARROTS



Gingered Baby Carrots image

Ginger, salt and pepper team up to coat tender carrots in a butter glaze. This vegetable is a nice accompaniment to a variety of meals.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

4 cups fresh or frozen baby carrots (about 1-1/4 pounds)
2 tablespoons water
2 tablespoons butter
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place carrots and water in a microwave-safe dish. Cover and microwave on high for 7-9 minutes or until tender, stirring twice; drain. Stir in butter, ginger, salt and pepper.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 316mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein.

GINGER AND HONEY GLAZED CARROTS



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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