Baby Carrots with Honey, Ginger & Lemon Glaze

Honey Ginger Carrots

This baby carrots recipe was provided by our very own Crew Member Noelia Ayala.  The honey ginger balsamic provides a wonderful depth of flavor to these baby carrots.


2 Tbs. freshly squeeze lemon juice

2oz (1 sm bottle) CTC Honey-Ginger Balsamic

3 Tbs. cold butter

1 pound fresh baby carrots

1 tsp. CTC Fine Grate Gourmet Salt

1/4 cup fresh parsley, finely chopped


Scrub carrots with a vegetable brush or peel.

To make glaze, combine balsamic in a small pan over medium heat, stirring occasionally and watching to make sure the mixture doesn’t burn. Stir in cold butter and keep glaze warm.

Meanwhile, bring about 1/2 inch of water and salt to a boil in a large skillet. Add carrots, reduce heat to a simmer, and cook 6-7 minutes.

Pour glaze over carrots and combine gently. Garnish with parsley.

Captain Tim
Captain Tim

Captain Tim is the founder of Caribbean Trading Company in Puerto Rico. Many years ago Captain Tim was a normal everyday guy who decided to do what so many people only dream about. He moved to the Caribbean. Traveling throughout the islands, he has the joy of sharing this lifestyle and its flavors with the world.

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