Ginger-Glazed Carrots

Ginger-Glazed Carrots
Photo by Sarah Jay


  • 2 tsp. minced fresh ginger
  • 1-½ Tbs chopped fresh cilantro(optional)
  • 2 Tbs. unsalted butter
  • 1 tsp. kosher salt; more as needed
  • 1 tsp. granulated sugar
  • 1-½ lb. carrots (about 8), peeled and trimmed
  • About 2/3 cup water

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 1-inch lengths, measured point to point, to make diamond shapes. Put them in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add water to come halfway up their sides. Add t...

View full recipe at Fine Cooking


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