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5 minutes
20 minutes
25 minutes
- 1 pound peeled baby carrots
- 2 cups water to cover
- 0.25 cup butter
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 0.125 teaspoon ground ginger
- 2 tablespoons chopped walnuts, or to taste
- 1 teaspoon lemon zest, or to taste
- In a saucepan, let the baby carrots simmer in water until tender for about 10 minutes. Remember to stir occasionally. Drain before serving.
- In a skillet over medium heat, melt butter and mix in honey, lemon juice, and ground ginger. Increase heat to medium-high, then add carrots and toss until coated. Cook, stirring occasionally, until glaze thickens, about 5 minutes. Finish with a topping of walnuts and lemon zest.
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