Glazed Carrots with Ginger

Name: Glazed Carrots with Ginger
Yield: serves 4
Ingredients: Coarse salt; 30 baby carrots (about 3/4 pound), peeled and with 1-inch green tops intact; 1 1/2 tablespoons unsalted butter; 1 tablespoon plus 2 teaspoons honey; 1 piece (2 inches) fresh ginger, peeled and cut into thin matchsticks; 1 fresh red chile, such as Thai bird or jalapeño, thinly sliced (ribs and seeds removed for less heat, if desired)

January 26, 2012

Sweet meets spicy when parboiled baby carrots are sautéed with honey, ginger, and sliced hot red chile. Not to be confused with the type sold in bags at the supermarket, the baby in this recipe are young carrots with the tops still attached. If you can’t find them, buy regular carrots; cut off the thick sections, then halve or quarter them.

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