Honey Ginger Glazed Carrots

Monday, October 19, 2015 0 0

When J and I first started dating, the concept that a guy would like to cook was foreign to me. Until that point, I’d never dated a guy who wanted to hang out in the kitchen with me, much less cook together. I can remember being in awe the first time we cooked a dinner together because he actually enjoyed it. These honey ginger glazed carrots were one of the first recipes we cooked together, and now they are an autumn staple in our house. In fact, we cooked them so much at one point that we got sick of them!

A little bit sweet and a little bit spicy, these carrots remain one of my favourite vegetable recipes. We’re trying to eat through the carrot haul from our garden this year and there are still so many more to go! I sense some more carrot recipes coming up on the blog (pssst – my favourite carrot cranberry muffins!) 

A little bit sweet, and a little bit spicy, these Honey Ginger carrots would make a great addition to your Thanksgiving table.



I’m not sure where this original recipe came from – honey ginger glazed carrots are a staple in J’s family, and we only have a scan of the recipe page. But over the years we’ve made the recipe our own – doubling the ginger (we loooove ginger) and using sweet onions in place of shallots sometimes. I also now fry the carrots on the stove top, instead of half frying and half baking, as the original recipe says to do. It’s quicker and one less dish to wash if I fry the whole way! 

J and I have served these carrots as a side dish for Thanksgiving (or Friendsgiving) dinner – they pair excellently with turkey and mashed potatoes! Add them into your Thanksgiving menu!

Honey Ginger Glazed Carrots
Prep time
Cook time
Total time
Honey Ginger Glazed Carrots are an autumn staple in our house - a little bit sweet and a little bit spicy, they are one of my favourite carrot recipes.
  • 2 tablespoons butter
  • 2 shallots, diced (or half a sweet onion, diced)
  • 1 tablespoon peeled minced fresh ginger
  • 1 tablespoon honey
  • ½ lb baby carrots, trimmed and halved
  • freshly ground salt and pepper
  1. In a large frying pan, heat butter over medium heat. Add the shallots/onions, ginger and honey and cook for a few minutes until golden.
  2. Add the carrots and toss with the honey ginger glaze to make sure they're evenly coated. Cover pan and simmer for approximately 15-20 minutes, stirring occasionally, until tender.
  3. Cooking time will depend on the size and thickness of your carrots, so be sure to keep an eye on them! Serves 2.
Nutrition Information
Serving size: 2

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