Honey Ginger Carrots

Honey Ginger Carrots

174

"Carrots sweetened with honey and lemon, with a hint of ginger."

Ingredients

30 m servings 122 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  2. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
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Reviews

174
  1. 256 Ratings

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Nice change from regular carrots - I used a steam in bag and then just added the rest of the ingredients. I only used 2 Tbsp. of light butter and a splash of lemon juice. These turned out to b...

Used a couple of grates of fresh gingerroot instead of powder and a couple of grates of lemon rind in addition to lemon juice and it was delicious. I served it with fresh fish and it was light e...

Very easy and a nice flavor. I cook the carrots longer to get the flavors mingle. It takes even better the next day reheated!

These were so delicious and easy! I steamed the carrots first, and then added them to a pan to warm the remaining ingredients. I also used about a 1/2 tsp. ginger.

OK recipe. Made it exactly per directions. Next time I'll add MUCH more ginger and 1/3 the lemon, with somewhat less butter; original amount of butter added a too-greasy character, I thought. ...

Great taste,I used peanut oil and stir-fried the carrots with fresh ginger. The added the honey and lemon juice and continued to stir-fry until the sauce was thickened. What a treat. Thanks Lind...

These carrots were a very tasty side dish. I sliced my carrots rather thin, as some other reviewers suggested. I also added extra ginger, and used a little less butter. They turned out very tend...

I doubled the ginger to give it a little extra taste. Make sure the carrots are cut thinly. We had thought ours were, but the cooking time took longer than we thought. The carrots were even bett...

These were just OK. The lemon taste was too strong for my liking, and I could hardly taste the ginger (I used 1/8 tsp). Might be better with less lemon juice and more ginger.