Looking for something to fancy up the table, or just add some simple veggies to your new meal plan?
These beautiful whole carrots (either orange, like these, or the multicolored heirloom variety) are as pretty to look at, as they are delicious to eat. Plus it’s a fast and super-easy recipe to add some veggies to dinner!
They’d make a great addition to the holiday table, as well.
Not looking for something this upscale? The recipe is just as yummy with your regular bag ‘o organic baby carrots, as well.
Honey Ginger Carrots
2 Tbs butter
2 Tbs grape-seed oil
2 Tbs. fresh ginger
4 Tbs. honey
8 whole organic heirloom carrots
1/2 cup hot water
Sea salt and pepper
Mise en Place
Peel and mince ginger. Peel carrots, leaving stems and leaves on, trimming to fit the pan.
Melt butter oven medium heat in a small sauce pan. Add the ginger and stir in honey until dissolve. Set aside and keep warm.
Pour water and 1 tsp. of salt into a large, shallow skillet. Cover and bring to a low simmer.
Lay the carrots in the pan, and roll to coat. Stir occasionally and allow to steam 4-5 minutes until just getting tender. Pour off any remaining water, and drizzle carrots with the butter/ginger/honey mixture.
Roll the carrots around to evenly coat and continue to cook until glazed and tender to your liking (remember, they’ll keep cooking for a few minutes, so you’ll actually want to take them off the heat just before they’re done to your liking.)
Sprinkle with salt and pepper to taste, and serve on a warm pretty platter (or not) drizzling with a little pan sauce.
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