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READY IN 30 mins

Honey Ginger Carrots

Read Reviews (166)

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

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 pound carrots, sliced
1/4 cup butter
2 1/2 tablespoons honey

1 pinch ground ginger
1 tablespoon lemon juice, or to taste

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Directions

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
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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PREP 20 mins
COOK 10 mins
READY IN 30 mins

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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 be very sweet.

—Jillian

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Most Helpful Critical Review

Jul 24, 2003

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.

—PULLEYHEATHER

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239 Ratings

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Jul 24, 2003

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 enough & flavorful (a tough combination to find for carrots). Husband and 7 year old liked it.

—FRAN

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Apr 14, 2003

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

—Rebslo

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Jul 24, 2003

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.

—jharris

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Nov 24, 2011

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. 2nd time I forgot about this note, and it was fine as specified, but with more ginger, and better than the orange juice ginger nutmeg recipe for carrots, which I made at the same time (large group of guests). I liked the specified amount of lemon! Tastes change.

—JACKRBIKE

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Nov 25, 2005

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 Linda. iota

—iota

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Sep 21, 2008

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 tender and almost melted in my mouth! Next time I make it, I will add extra carrots, because I ended up throwing away a lot of extra sauce!

—larkspur

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Nutrition

Calories
122 kcal
6%

Carbohydrates
13.8 g
4%

Cholesterol
20 mg
7%

Fat
7.8 g
12%

Fiber
2.3 g
9%

Protein
0.7 g
1%

Sodium
99 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Ginger Carrots

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 122
Calories from Fat: 70

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 4.9g 24 %
Cholesterol 20mg 7 %
Sodium 99mg 4 %
Potassium 190mg 5 %
Total Carbohydrates 13.8g 4 %
Dietary Fiber 2.3g 9 %
Protein 0.7g 1 %
Sugars 9.9g
Vitamin A 263 %
Vitamin C 7 %
Calcium 3 %
Iron 3 %
Thiamin 3 %
Niacin 5 %
Vitamin B6 8 %
Magnesium 3 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.