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.

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