Glazed Carrots with Ginger

Veggie Power part 3.

These glazed carrots with ginger are surprisingly good, so good in fact they were the inspiration behind By The Power Of Vegetables 2 series of this week.

Martha Stewart uses baby carrots for hers, our carrots weren’t baby carrots as you see but they were young, fresh, knobbly wholesome, smallish carrots, and worked just the same.

20 mins | serves 4 | simple as



20 baby carrots – or equivalent of

1 tbsp butter

1 tbsp honey

large thumb sized piece of ginger

1 red chilli, julienned/shredded


Bring a pot of water to the boil, add the carrots and cook for 3 – 4 mins. Drain carrots and pat dry with paper towel.


Melt the butter in a large frying pan  over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chilli, and continue to cook until chilli is softened, about 1 minute more.

Serve it up.


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