Carrots simmer in a glaze of butter, honey, ginger, and orange juice until tender. Serve them with the glaze and top with chopped parsley.
There's very little prep work involved in making this recipe beyond trimming and peeling the carrots.
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Carrots thrive in cooler weather and are at their best in spring and fall. They are an excellent side dish for both weeknight and holiday dinnersor purée them for a carrot soup, chop them up to add to vegetable soups or a vegetarian Irish stew.
❤️ Why you'll love this recipe
- Only 4 ingredients plus butter and salt.
- Minimal prep work is required.
- This recipe is all about carrots, making it a perfect side dish for carrot lovers.
- Carrots are considered a healthy vegetable, high in fiber, beta-carotene, and antioxidants. Check out this article for specific nutrient information.
🧅 Main Ingredients + Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- Carrots - Ignore pre-packaged carrots if at all possible and purchase carrots with their flowing greens still attached (see the below photo). This is a sign of fresher carrots.
- Honey - It's always best to use unfiltered honey. Most experts claim it retains more of its nutrients than honey that's been filtered.
- Ginger - I aim for "easy" and use Gourmet Garden's Ginger Paste found in many produce departments with fresh herbs. If your markets don't carry it, peel and grate 2 teaspoons of fresh ginger instead.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
⏰ Tips to Simplify and Save Time
- Purchase ginger paste in a tube. I recommend Garden Gourmet, found in many grocery store produce departments, typically with the fresh herbs.
- Use orange juice from a carton but be sure to use unsweetened orange juice.
🧊 Can I make this dish ahead?
Yes. Transfer the carrots and glazing liquid to an airtight container and allow the carrots to completely cool before storing in the refrigerator. Keep in the refrigerator for up to 3 days.
To rewarm this dish, transfer the carrots and glazing liquid back to the braiser and simmer with the lid on for a few minutes. If the carrots have absorbed some of the glaze, you may need to add a little water to the pan.
🥩 Tips for Omnivores
This side dish is ideal with meat loaf, ham loaf, and as a reader suggests in the comments, roasted meats such as pork or beef.
🤷♀️ Glazed Honey Ginger Carrots FAQ
Can I use a different pan to make this tamale pie?
Yes. You can use any skillet that has sides at least 2 inches in height. The skillet should have a lid that fits tightly on the skillet. This allows the carrots to simmer in the braising liquid (glaze) without it cooking off too quickly.
🥕 More Carrot Side Dishes
In fall when we crave all things maple, these maple candied carrots with currants are another easy side dish to make.
If you want to do something special with carrots for a dinner party, this carrot flan is a fun dish to make.
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Glazed Honey Ginger Carrots
Equipment
- Braiser with a lid or a skillet with a lid
Ingredients
- 1 pound carrots (they will add more than this with their greens attached)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon ginger paste or 2 teaspoons finely grated fresh ginger
- ¼ teaspoon kosher salt or ⅛" teaspoon sea salt
- ½ cup freshly squeezed orange juice
- 1 tablespoon chopped parsley
Instructions
- Trim the carrots by slicing off their tops and bottoms and peel them using a vegetable peeler. They'll weigh 11-12 ounces if you started with about 17-18 ounces after the greens are chopped off.
- Melt the butter in the braising skillet over medium heat and stir in the honey, ginger paste, and salt. Stir in the orange juice and combine carrots with the liquid in the pan. Try to keep them in a single layer as much as possible. They will not be covered by the liquid, so turn them over a few times in the liquid to coat them.Pro-tip: Use the smallest pan you have that allows the carrots to lay in a single layer. If you don't have a braiser, any Dutch oven or skillet with sides that are at least 2" high will work with a tight fitting lid.
- Bring to a simmer and place the lid on top of the pan. Reduce the heat to low and simmer for 15 - 20 minutes until the carrots are tender. The exact amount of cooking time depends on the diameter of the carrots.Pro-tip: A tight-fitting lid is best for preventing the liquid from completely cooking off.
- When the carrots are tender, remove from the pan to a serving dish and pour the glaze over them. If you want a thicker glaze, continue to simmer the liquid until it reaches the consistency you prefer.Sprinkle with a little chopped parsley.
Liz
These carrots sound so good. Thank you.
Low Carb Recipes
Oooh this is so simple but looks amazing. Will give these carrots a try! Pinned
Paul:-)
Hi Susan,
I really like the sound of this as a side to a Meat Roast.
So sad that you’ve dropped your Omnivore alternatives as I originally came to your site looking for interesting ways to cook everyday veg to pair with meat.
That’s not to say that I don’t enjoy vegetarian food. Tonight I had homemade Kala Chana Punjabi style. Packed full of flavour and texture and I didn’t miss meat at all.
Take care,
Paul:-)
Susan Pridmore
That was a total oversight! I'll add back in my recommendations for omnivores!