Honey-Ginger Glazed Carrots
Diagonally sliced and cooked carrots are tossed in a buttery honey-ginger glaze.
2 pounds carrots, sliced 1/2-inch diagonally
1/4 cup honey
2 tablespoons butter
1 tablespoon fresh gingerroot, peeled and finely minced
Salt and freshly ground black pepper, to taste
1 to 2 teaspoons chopped fresh flat-leaf parsley
- In large saucepan, add carrots and fill with enough salted water to cover. Bring to a boil, reduce heat and simmer, covered until tender, about 10 minutes.
- While carrots are cooking, cook honey, butter, and gingerroot in a small saucepan over medium heat, stirring, until butter is melted.
- Drain carrots well, place in honey glaze and toss with salt, pepper and parsley.
Makes 8 servings.
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