Skillet Ginger Baby Carrots

Prep Time
Cook Time
Ready In

"You can do this also with sliced carrots"

Original recipe yields 5 servings


  • Serving Size: 1 (135.9 g)
  • Calories 144.5
  • Total Fat - 9.8 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0.9 mg
  • Sodium - 104.9 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 9.4 g
  • Protein - 1 g
  • Calcium - 28.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0 mg

Step 1

In a heavy bottom skillet (don't use non-stick for this recipe), melt 1 tablespoon butter with oil. Add baby carrots and saute over medium high heat, stirring often.

Step 2

Add salt, whole peeled garlic cloves and ginger when the carrots have become lightly browned. Continue to saute, watching that the carrots don't scorch but continue until they take on a roasted but not blacked color. Do not allow garlic to burn, once it has toasted, crush it into the oil/butter with a fork, and push any remaining bits to the side of the pan away from the heat.

Step 3

Stir in honey and remaining butter, mixing until the butter has melted. Season to taste with more salt if needed and pepper.

Tips & Variations

No special items needed.



These are excellent and we loved the ginger! We will see the likes of these many times on our plates!

review by:
(26 May 2013)


We like carrots and these are full of flavors we love!

review by:
(20 Nov 2012)

Derf "RIP" Forever in our Kitchen

mmm excellent side to go with our rack of lamb. lovely flavour with the garlic and the ginger, thanks for posting, i will be making these again.

(12 Aug 2012)


I made this recipe in my cast iron skillet...on the grill! Moving the skillet from direct to indirect heat as needed, made the whole roasting process a snap. The smoke from the chicken I was grilling at the same time, added a layer of flavor that we thought was amazing. Thank you for posting this wonderful recipe Rainbow_2, it's one we'll use often.

review by:
(20 Jul 2012)


Missed reviewing these great tasting carrots -this family loves carrots be they raw or cooked ... with special touches such as this we love them even more! Looking forward to making them with garden fresh carrots - that will make for a super wow!

review by:
(11 Jun 2012)

Bergy (RIP" Forever in our Kitchen)

They take a little care while cooking to be sure they don't brown too much. I cooked them slow over low medium heat. The end effort is well worth the care they needed. Great flavour from the combination of ginger, garlic and honey. Do again for sure

(5 Jun 2012)