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Skillet Ginger and Orange Glazed Baby Carrots
Glossy, golden-brown, and perfectly tender, these baby carrots are coated in a sticky, sweet glaze that you'll absolutely love. Freshly grated ginger and honey create a warming flavor profile that caramelizes beautifully right in the pan. They're soft on the inside with a rich exterior that pairs wonderfully with a roasted chicken or holiday main course. You won't believe how much flavor develops from just a few basic ingredients.
Equipment
- Stovetop
- Saucepan
- Skillet
Ingredients
- 900g baby carrots, washed and scrubbed
- 50g butter
- 25g piece ginger, peeled and finely grated
- 2 tbsp clear honey
Instructions
- 1Bring a large pot of salted water to a boil and add the baby carrots. Simmer the carrots for 5 minutes until they're slightly tender, then drain the water completely. Removing excess moisture helps the glaze stick and caramelize properly.
- 2Melt the butter in a wide skillet over medium heat. Add the drained carrots, grated ginger, and honey to the pan. Cook the mixture for 25 to 30 minutes.
- 3Stir the carrots gently and occasionally while they cook so the honey doesn't burn. Continue cooking until the carrots turn golden, sticky, and browned on all sides. Season with salt and pepper to taste.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water if the glaze is too thick.
- Swap: You can use regular carrots peeled and cut into 2-inch pieces if you don't have baby carrots.