Ginger and Honey-Glazed Carrots
Serves: 5-6
  • 1 ½ pounds carrots, tops removed and peeled if necessary (or 1 ¼ lbs. without tops)
  • 1-2 Tablespoons unsalted butter or unrefined coconut oil (or more if you like it very glazy like I do)
  • ½ cup water
  • 2 ¼-inch slices of ginger
  • 1 Tablespoon raw honey (vegans can use Grade A maple syrup)
  • ½ teaspoon sea salt
  1. If the carrots are very small and thin, leave them whole. Otherwise, cut the carrots on the diagonal into approximately 1 ½-inch slices.
  2. In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the butter, water, ginger, honey and salt. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the carrots and turn heat to low. Cover and simmer for 5-10 minutes (5 minutes for thin carrots, 10 minutes for thick wedges)
  3. Remove the lid and simmer until all the liquid has reduced to a glaze and carrots are tender, approximately 10 more minutes. Remove ginger and serve warm or at room temperature.
Recipe by Pamela Salzman at