An uncomplicated stew that is hearty and ideal for the cool fall and winter months. The quantity of green chiles used is determined by the heat level of the green chile and personal preference for heat in food. Reheated after being prepared in advance. also capable of freezing. Serve alongside heated tortillas.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound carrots, sliced
- ¼ cup butter
- 2 ½ tablespoons honey
- 1 pinch ground ginger
- 1 tablespoon lemon juice, or to taste
Instructions
- 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.
Nutrition Facts
| Calories | 122 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 99 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Based on the feedback, I reduced every ingredient and had just enough to coat the carrots. I sprinkled on some cornstarch as well – the vegetable got rave reviews! And there were none left. Good sign.
I don’t cook the carrots first. I just sautee slowly on low then add maple syrup or honey and fresh ginger, grated. Just a squeeze of lemon at the end. Easy side dish everyone enjoys.
Absolutely delicious! I used a wee bit of fresh ginger, too.
Good but on the sweet side for our tastes. Either need to half the honey or double the carrots. Lots of sauce.
Delicious! Family loved them.
4.26.21 I scaled this down to three servings and, honestly, just eyeballed the ingredients. I used ginger paste in the tube instead of ground ginger, and cut back just a little on the honey. I really like the sweet-tart contrast between the honey and the lemon. Yeah, it is somewhat similar to glazed carrots, but the lemon and ginger does differentiate it. I know this recipe has been around for a while, and I’m glad I finally found it. Enjoyed, would make again!
Added a little cornstarch per other reviews to make it cling more to the carrots, delicious!!!
This made a lot of sauce which was too loose. It didn’t really coat it. I think I can find a better recipe.
I didn’t really care for it as is because the sauce didn’t cling to the carrots. It seemed to slide right off and the carrot just tasted like a bland carrot at that point. I think I would like to take that sauce and mash the carrots with it The sauce would be forced to stay with the carrots.
this recipe is GREAT! I made a half recipe, and used orange juice instead of lemon juice, and threw in a couple slides of smashed fresh ginger. I also tossed in a sliced zucchini because it needed to be used. YUM YUM!
this recipe is GREAT! I made a half recipe, and used orange juice instead of lemon juice, and threw in a couple slides of smashed fresh ginger. I also tossed in a sliced zucchini because it needed to be used. YUM YUM!
I grated some fresh ginger into it, instead of powder. It was a piece about the size of my thumb. It is a crowd pleaser for sure. I’m not a real fan of cooked carrots. This really makes me want to eat them!
This was really tasty and family approved….even the picky eater. I would agree with other reviewers and add more ginger next time.
I have made this a few times for family get togethers and folks love them. I used fresh grated ginger and local honey. Yum!
Perfect
I will make it again. I used fresh ginger slices in place of ground ginger and removed them before serving. Very good recipe and easy and quick to prepare.
Nice flavors, may add a spoon of Grand Marnier to next one.
Made it as written
I vote for boiling the carrots a little longer. The taste is great, the carrots didn’t lose their color.
Yummy dish, although, (as others have mentioned) you need about half tblsp lemon juice, about half teaspoon of ginger, and about 4 tablespoons of honey. Also I added 2 sprigs of chopped fresh coriander just before serving .
I steamed the carrots, added lemon zest and used freshly grated ginger. Other than that I follwed the recipe. First dish I ever made that did NOT need salt or pepper. Smelled and tasted amazing. May make this a weekly treat! Thanks.!!!!