July 27, 2016
Dinner, Side Dishes, Dairy,
Vegetables, Carrot, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Stove Top, Gluten-Free, No Eggs, Vegetarian, Special Diet - Weight Watchers etc., Kosher Dairy more
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"This is out of a Shape magazine."
In a small bowl, whisk 1 1/4 cups water with honey, rice vinegar, and salt until well combined. Set aside
Add butter to a medium saucepan and heat over medium-high. Add carrots and saute for 5 minutes or until just slightly tender. Add garlic and ginger and cook for 30 seconds more. 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. 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.
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We really did enjoy these carrots.
I made exactly as written and served with our Sunday roast, these carrots were just so delicious, sweet and tender with just the right heat from the ginger. The rice vinegar cuts out a little of the sweetness and gives these carrots the perfect flavor.
This recipe will definatly be made again.
I really loved the flavor the honey and ginger gave the carrots. I cut mine into chunks and believe they should have cooked a bit longer. My son loved them....he prefers his carrots raw anyway! Thanks for sharing! Made for FYC tag game.
Thank you for sharing this lovely recipe Teresa. We really enjoyed the carrots prepared this way, great flavor and the texture was excellent. I seasoned the carrots with coarse sea salt and fresh ground black pepper. We will be enjoying this recipe often. Made for First Time Tag game.