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Sweet Pea's Kitchen Cookbook

Honey Ginger Carrots

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  • 5 from 3 votes

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Honey Ginger Carrots

Honey Ginger Carrots is my favorite side dish that uses fresh carrots, butter and honey! My family loves it!

Honey Ginger Carrots

Love vegetables side dishes? Be sure to check my Creamed Onions and PeasHoney Glazed Oven Roasted Carrots and Fried Potatoes and Onions.

Honey Ginger Carrots

Honey Ginger Carrots are extremely easy to make! And very delicious! They are my favorites now!

Honey Ginger Carrots

Ingredients:

1 lb baby carrots

¼ cup butter

2 ½ tbsp honey

¼ tsp ground ginger

1 tbsp lemon juice

How To Make Honey Ginger Carrots:

Step 1. Bring a saucepan of water to boil. Add baby carrots and cook for 5 minutes, or until tender but still firm. Drain with a colander.

And

Step 2. In a large skillet over low heat, melt butter. Once melted, stir in honey, ground ginger and lemon juice.

Step 3. Add carrots to the skillet, stirring to coat in sauce. Cook for a few minutes, then serve immediately.

Done! Enjoy!

Honey Ginger Carrots

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Honey Ginger Carrots

Honey Ginger Carrots

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Honey Ginger Carrots

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Honey Ginger Carrots
5 from 3 votes

Ingredients 

  • 1 lb baby carrots
  • ¼ cup butter
  • 2 ½ tbsp honey
  • ¼ tsp ground ginger
  • 1 tbsp lemon juice

Instructions

  • Bring a saucepan of water to boil.  Add baby carrots and cook for 5 minutes, or until tender but still firm. Drain with a colander.
  • In a large skillet over low heat, melt butter. Once melted, stir in honey, ground ginger and lemon juice.
  • Add carrots to the skillet, stirring to coat in sauce. Cook for a few minutes, then serve immediately.

Nutrition

Serving: 1g | Calories: 122kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 121mg | Fiber: 2g | Sugar: 11g
Author: Marta

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Best Side Dishes:

Cream of Celery Soup

Creamed Onions and Peas

Glazed Carrots

Honey Glazed Oven Roasted Carrots

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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