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Add a twist to traditional carrots with fresh ginger, fragrant cinnamon and sweet honey.


  • 1 small bunch fresh carrots, sliced thinly at an angle
  • 1 one inch knob fresh ginger, sliced into five pieces
  • 1 1/2 tablespoons honey
  • 1/2 tablespoon butter, unsalted
  • 3 sticks cinnamon
  • 1/4 cup flat leaf parsley, freshly chopped
  • Vegetable stock, as needed
  • Kosher salt, to taste
  • Black pepper, freshly ground to taste


  • Combine all the ingredients in a large sauté pan.
  • Add just enough vegetable stock to cover the carrots.
  • Simmer over medium-high heat until stock is reduced and carrots are glazed, but not mushy.
  • Add more stock if carrots are not cooked to desired tenderness.
  • Remove cinnamon sticks and ginger.
  • Stir in parsley and season with salt and pepper.
  • Serve immediately

Categories: Side Dish 
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