You are here

Ginger-Honey Carrots

Ginger-Honey Carrots


  • 1 1/4 cups water
  • 1 1/2 tablespoons honey
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds carrots, sliced diagonally into 1-inch chunks
  • 1 clove garlic, thinly sliced
  • 1 2-inch piece fresh ginger, peeled and grated
  • freshly ground black pepper


  1. In a small bowl, whisk 1 1/4 cups water with honey, rice vinegar, and salt until well combined. Set aside.
  2. Add butter to a medium saucepan and heat over medium-high. Add carrots and saute for 5 minutes or until just slightly tender.
  3. Add garlic and ginger and cook for 30 seconds more.
  4. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to medium-low, and simmer for 5 minutes or until carrots are very tender.
  5. Remove lid, increase heat to medium-high, and bring to a boil. Cook for 10 to 12 minutes more, stirring occasionally, until liquid is nearly gone. Remove from heat, then season to taste with salt and pepper. Serve immediately.


  • Recipe courtesy of Johnny Miller.

Nutrition Information

Per serving: 81 kcal cal., 2 g fat (1 g sat. fat), 239 mg sodium, 3 g fiber, 1 g pro., 39 mg calcium, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment