These Honey Ginger Carrots are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Whole Wheat Banana Pancakes
Lunch: Cheese and Black Bean Quesadillas
Snack: Banana, Apples, and Almond Butter
Dinner: Sweet Honey Chicken, Honey Ginger Carrots
I was first introduced to the ginger, honey and carrot combo in college. When my folks would come up for football games they would stay outside town at this little bed and breakfast. They also served dinner on Friday nights. One Friday night, they served a variation on these carrots. It became a family favorite. They sold us this Junior League cookbook, where the owner had gotten the recipe. I have no idea where that cookbook ended up through the years but I have continued to cook these carrots. The recipes have changed and morphed over the years into what it is today. And, its delicious. Such a great way to eat carrots! Enjoy.
Local Ingredient: Honey purchased at my local grocery store where they stock local products.
Cut the Carrots Lengthwise
Add just enough water to cover the carrots
Add the honey and let it simmer
There honey ginger carrots are a great way to get your veggies. The honey is the perfect sweetness with the hint of tang from the ginger. They are the perfect weeknight side dish as well as a holiday dinner table.
1 lb baby carrots, cut in half, lengthwise
1 cup water ( or enough to barely cover the carrots)
¼ cup honey
1 ½ teaspoon ground ginger
- Using a shallow skillet big enough for the carrots to lay in one layer add water then carrots. Bring to boil and boil for 20-25 minutes
- Drain water with carrots remaining in skillet. It's ok if a little water remains.
- Add honey and ginger and stir until carrots are coated.
- Bring to boil then reduce heat by half. Allow carrots to simmer in honey ginger for at least 5 minutes.
Add the ginger gradually to prevent clumping.
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