1 pound carrots, peeled, and cut into sticks about 3 inches long
2 tablespoons unsalted butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon minced fresh ginger
|You know what's a really easy way to handle this part? Buy baby carrots and cut them in half.|
Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 8 minutes, then remove from heat and drain.
In a large skillet over medium-low heat, melt the butter. Stir in the carrots and soy sauce and cook over high heat until the carrots are browned in spots, 2 minutes. Stir in the honey and ginger, and cook until the carrots are glazed, 2 minutes longer. Transfer to a platter and serve.
|Finished carrots pictured in the top right, next to some Black-Eyed Peas with Ginger Soy Sauce that complemented them wonderfully.|
My Rating: 4/5 "Asian cooking tends to acknowledge the sweetness of carrots better than Western dishes, and this particular recipe recognizes it beautifully by complementing it with the honey while offering the nice salty counterpoint of the soy sauce. A welcome addition to any meal, especially when you've got something savory going on."