Carrots With Caramelized Ginger

1. 1

   Arrange carrots in single layer in heavy large skillet.

2. 2

   Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low.

3. 3

   Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate.

4. 4

   Add 2 tablespoons honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes.

5. 5

   Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, and lemon juice.

6. 6

   Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly.

7. 7

   Scatter parsley leaves over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.