Ingredients Jump to Instructions ↓

  1. 2 Tbsp butter

  2. 3 lb fresh thin carrots, peeled and cut into 3-in. lengths

  3. 3 Tbsp honey

  4. 2 Tbsp each snipped chives and chopped crystallized ginger

  5. 1 tsp kosher salt

  6. 1/2 tsp freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in large Dutch oven over medium heat. Add carrots and toss until evenly coated; cover pot. Cook 12 minutes, tossing three times, or until crisp-tender.

  2. Uncover; toss with honey. Raise heat to medium-high; stir-cook until carrots are tender and glazed, 3 to 5 minutes. Add remaining ingredients and toss. Plan Ahead: You can cook the carrots through Step 1 a day before and refrigerate. Reheat before adding honey.


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