Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.

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  • Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Nutrition Facts

182 calories; protein 0.9g 2% DV; carbohydrates 20.4g 7% DV; fat 11.7g 18% DV; cholesterol 30.5mg 10% DV; sodium 169.7mg 7% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2012
I threw in a clove of fresh minced garlic in with the butter and sauteed it a bit before adding the honey, lemon juice and ginger. I made no other changes. These were out of this world......even my kids liked them! Read More
(20)

Most helpful critical review

Rating: 2 stars
04/23/2019
I followed the directions, but just didn't feel there was much flavor to it. I even used freshly grated ginger. I served it with our Easter dinner, but had a lot left over. Read More
39 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/16/2012
I threw in a clove of fresh minced garlic in with the butter and sauteed it a bit before adding the honey, lemon juice and ginger. I made no other changes. These were out of this world......even my kids liked them! Read More
(20)
Rating: 5 stars
03/13/2013
Really nice flavor combination. I steamed the carrots instead of cooking in water, then sauteed them as directed until the sauce was glazed and very browned over the carrots. Converted some non-carrot eaters in our family to liking this vegetable! Read More
(11)
Rating: 4 stars
12/21/2012
These are very good but I would cut back on the honey. The lemon off sets the sweetness of the honey very well. These would be easy to steam or par boil the carrots ahead of time and finish just before serving. Read More
(10)
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Rating: 5 stars
12/16/2012
Very good. I sliced three regular size carrots into 1/8th inch rounds and used the recipe set to 1 serving. I also didn't have lemon juice so I used about an 1/8th of a teaspoon of lemon extract. The honey and lemon gave it a pleasant sweet taste and not at all overpowering. Will definately be cooking this again. Read More
(3)
Rating: 5 stars
05/25/2013
Dd LOVED the honey lemon ginger combo. (I did add garlic) First bite..."Is there ginger? (I used fresh grated all I had) Yum. This is so good! I like this so much better than the orange juice version. Make this A LOT more ok?" Winner winner chicken dinner! Read More
(2)
Rating: 5 stars
10/19/2017
Probably the best carrots I have ever made. I did add a clove if garlic to the melted butter. Best carrots ever Read More
(1)
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Rating: 5 stars
10/26/2013
I loved these! I eyeballed the ingredients probably added less honey and more ginger and the results were excellent. I plan to make them again when we have guests next Friday. Read More
(1)
Rating: 5 stars
10/24/2018
I m eating autoimmune paleo so I couldn t use the butter. I substituted coconut butter not knowing how that texture might end up. It worked great another nice option for me. Just the right amount of sweet with the savory Read More
Rating: 4 stars
12/28/2015
I will make this again but will reduce the initial cook time from 10 minutes to 6 or 7 minutes to avoid overcooking them before the glazing process. The changes I made to the recipe were to use a few slices of fresh ginger root instead of dried and I sprinkled a little fresh thyme. Read More
Rating: 2 stars
04/23/2019
I followed the directions, but just didn't feel there was much flavor to it. I even used freshly grated ginger. I served it with our Easter dinner, but had a lot left over. Read More