I’m actually not a huge fan of carrots unless they are mixed into things. Shocking, I know, since we all know I LOVE vegetables. However, I am a huge fan of honey and ginger and so are my kids, so when I make these glazed carrots we all lick our plates clean. These are so ridiculously good that Matt and I secretly hope the boys don't want to finish all of theirs so that we can eat the leftovers, LOL. I never thought cooked carrots would become my favorite side dish of all time but these are seriously that delicious :)
|Looks so simple yet tastes soooooo decadent :)|
- 1 16-oz. bag of baby carrots, cleaned and trimmed (or 4 big carrots, peeled and cut into baby-carrot-sized pieces)
- 3 Tbsp olive oil
- 2 Tbsp honey
- 1Tbsp lemon juice
- Dash of salt
- ½ tsp ground ginger
TWO: Meanwhile, in a large skillet, heat olive oil over medium heat 2 minutes. Stir in honey, reduce heat to low, and cook, stirring constantly, until it has dissolved. Add the lemon juice, salt, and ginger and stir to combine.
THREE: Add the steamed carrots to the skillet and stir gently to coat. Increase the heat to medium and cook another 2 or 3 minutes until carrots are heated through.
Freeze leftovers using the medium/large portion method to feed your freezer stash.
Per serving - 162 Calories (91 Calories from Fat), 10g Fat, 1g Saturated Fat, 0mg Cholesterol, 113mg Sodium, 18g Total Carbohydrates, 3g Dietary Fiber, 14g Sugars, 1g Protein, 309% DV Vitamin A, 7% DV Vitamin C, 4% DV Calcium, 6% DV Iron