Ginger and Honey Glazed Carrots

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Ginger and Honey Glazed Carrots

 

 

Ingredients

 

6 cups water

3 pounds young, small carrots with tops trimmed to 2

inches, peeled or scrubbed, or 3 pounds packaged

peeled baby carrots

2 tablespoons margarine or butter

2 tablespoons honey

4 teaspoons minced fresh ginger

1/4 teaspoon salt

 

Directions:

 

1. 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. Drain carrots. 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.

2. 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.

3. To serve, arrange carrots in a shallow bowl or on a

platter; drizzle with remaining glaze from pan. Makes

12 servings.

Make-Ahead Tip: Carrots may be cooked, cooled,

covered, and refrigerated up to one day ahead. Bring

to room temperature (takes about 1 hour) when ready to

glaze. Heat carrots in glaze for 4 to 5 minutes.

 

Nutritional facts per serving

 

calories: 77 , total fat: 2g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 109mg , carbohydrate: 15g ,

fiber: 3g , protein: 1g , vitamin C: 12% , calcium: 3%

, iron: 3%

 

 

 

 

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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