Honey/Ginger Glazed Carrots

Honey/Ginger Glazed Carrots

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 8

    • About This Recipe

    “This is an excellent orange/ginger glazed recipe. I have been making this recipe for over 15 years and it is always a big hit.”

    Ingredients

  • 1 1/2 lbsfresh baby carrots
  • 4tablespoonsbutter
  • 4tablespoonsliquid honey
  • 2teaspoonsgrated fresh gingerroot
  • 1/4 cupfrozen concentrated orange juice
  • 1teaspoonlemon juice, freshly squeezed
  • 1 1/2 teaspoons tapioca starch or 1 1/2 teaspoonscornstarch
  • 1/4 teaspoonsalt
  • 1/8 teaspoonwhite pepper

    • Directions

  • Wash and trim carrots.
  • In a medium size saucepan, add carrots, salt and cover with water and bring to boil.
  • Reduce heat, cover and cook until carrots are almost tender; about 10 minutes.
  • To a large frying pan, add butter, honey and grated ginger and cook for 1 minute, stirring a few times.
  • Add cooked carrots and stir well to coat.
  • Cover and cook carrots on medium-high heat until carrots are glazed and glossy, about 3 to 4 minutes, stirring occasionally.
  • In a small mixing bowl, mix together orange juice, lemon juice and tapioca starch.
  • Add to frying pan along with salt and pepper.
  • Continue to cook stirring constantly until sauce thickens slightly; about 3 minutes.
  • Serve with your dinner.

    • Reviews

  • “Made this for Xmas eve dinner tonight.Everyone agreed that the orange flavor overpowered the dish.Will try again sans orange lime mixture.Thanks for the recipe =0)”

  • “This was fabulous and easy! I used sliced carrots as I didn’t have baby ones. I used probably more ginger than it calls for. I brought it to a Christmas dinner and everyone loved this! Thanks.”

  • “MMMmmmm, very good! I served this along side a chicken casserole dish.I didn’t have baby carrots so I just used regular.Another great recipe of your’s, Uncle Bill!:)”

  • “This was delicious with just the honey, butter and ginger.When I added the concentrate, it was just overpoweringly orange.I ended up adding another half of stick of butter, and it was edible.It sounded wonderful, but I was disappointed.”

  • “I’ve always loved orange and carrots together. I used freshly squeezed orange juice instead of frozen concentrate. Thanks for sharing your recipe, Uncle Bill. xoxo cg”

  • “What a fantastic way to do carrots!We love the recipe and also up the ginger amount as we love ginger.It’s delicious!”

  • “I had high hopes for this but all 6 members of my family complained that it was way too “orange-y.”I tasted the sauce before adding the juices and it was delicious, so I’ll try this again with all ingredients except the o.j. and lemon juice.”

  • “Uncle Bill, I made your carrot dish for Sunday night dinner to go along side of my rotisserie chicken…DH and DS gave rave reviews on this. I used more than 2 tsp fresh ginger, as we love ginger at our house… just the right mix of ingredients makes this an outstanding carrot side dish, one that I will be making again and again. Thank you so much for another winner!…Kitten:)”

  • “Had these last night and they were delicious!Served them with BBQ Pork Tenderloin, new potatoes and peas, salad on the side. I left out the corn starch as I don’t like thickened sauces.Excellent, a keeper Thanks Uncle Bill”

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