Glazed Honey Ginger Carrots

4.34 from 3 votes

Carrots simmer in a glaze of butter, honey, ginger, and orange juice until tender. Serve them with the glaze and top with chopped parsley.

Prep Time10

Cook Time20

Total Time30

Course: Vegetable Side

Cuisine: Any

Keyword: ginger carrots

Servings:

Calories: 129.5kcal

Author: Susan Pridmore

Trim the carrots by slicing off their tops and bottoms and peel them using a vegetable peeler.
They'll weigh 11-12 ounces if you started with about 17-18 ounces after the greens are chopped off.
Melt the butter in the braising skillet over medium heat and stir in the honey, ginger paste, and salt.
Stir in the orange juice and combine carrots with the liquid in the pan. Try to keep them in a single layer as much as possible. They will not be covered by the liquid, so turn them over a few times in the liquid to coat them.
Pro-tip: Use the smallest pan you have that allows the carrots to lay in a single layer. If you don't have a braiser, any Dutch oven or skillet with sides that are at least 2" high will work with a tight fitting lid.
Bring to a simmer and place the lid on top of the pan. Reduce the heat to low and simmer for 15 - 20 minutes until the carrots are tender. The exact amount of cooking time depends on the diameter of the carrots.
Pro-tip: A tight-fitting lid is best for preventing the liquid from completely cooking off.
When the carrots are tender, remove from the pan to a serving dish and pour the glaze over them. If you want a thicker glaze, continue to simmer the liquid until it reaches the consistency you prefer.
Sprinkle with a little chopped parsley.