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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a pot of water to a boil; add 1 tablespoon salt. Cook carrots until just tender, 3 to 4 minutes. Drain carrots; pat them dry with paper towels.
Step 2
Melt butter in a large skillet over medium-high heat. Add the carrots, honey, and ginger; cook, turning carrots frequently, until browned and glazed, about 8 minutes. Add the chile, and continue to cook, stirring, until softened, about 1 minute more. Serve immediately.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 105
Step 5
Saturated Fat: 2.7g
Step 6
Unsaturated Fat: 1.3g
Step 7
Cholesterol: 11.3mg
Step 8
Carbohydrates: 16.4g
Step 9
Protein: 1g
Step 10
Sodium: 46mg
Step 11
Fiber: 2g
