I created these carrots the evening I made the Oven-Baked Chicken. I wanted a vegetable that complimented the chicken and this in fact did the job. However, I did not plan well and the carrots took a little longer than expected. Ideally, I would have liked large chunky carrots to cut at a diagonal… instead most of my carrots were wimpy and skinny (don’t tell them I said that). All-in-all these are delicious. The balance of ginger and honey is fabulous and I could have easily eaten these for dessert!
Source: Katie Original
Prep Time: 5 minutes
Cook Time: 30 minutes
8 large carrots
2 tbsp finely diced ginger
1/4 cup of honey
2 tbsp butter
parsley for garnish
1. Fill a small pot, half way with water, and boil on high. While water is heating up, peal and slice carrots at a diagonal 1/2 inch thick. Place carrots in boiling water and boil until slightly soft (al dente), about 20 minutes.
2. Drain the carrots, and place the pot back on the stove top. Add butter, and saute ginger for 2-3 minutes on medium heat. Add honey, stir, and then add carrots. Coat carrots with honey/ginger mix and cool for 1-2 minutes. Serve immediately and sprinkle with parsley.
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