Ginger/Soy Glazed Carrots

January 11, 2010

Ginger/Soy Glazed Carrots

James Kittredge

1 pound carrots (skinned and sliced)
2 tablespoons butter
2 tablespoons fresh ginger root (diced)
1 shallot (diced)
2.5 tablespoons of honey or agave nectar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon brown mustard

1. Boil a pot of water and toss in carrots.  Let boil for about 4 minutes, or until just tender.
2. Melt butter in a skillet.  Saute shallot and ginger for 4ish minutes 3. Add honey, soy sauce, lemon juice, and mustard.  Stir together 4. Add carrots and cook until they are heated through and the sauce is sufficiently thick (2ish minutes)

Makes 4 half cup servings

2 Responses to “Ginger/Soy Glazed Carrots”

  1. Philippe Says:

    Hmmmmmmmmm. Thanks for the feedback. Glazers beware!

  2. Donna Branch-Gilby Says:

    I followed this recipe and found the brown mustard rather overwhelming of all other flavors. I even had to WASH the carrots to make them palatable! Maybe the recipe should read “one TEASPOON brown mustard”

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