Sweet meets spicy when parboiled baby carrots are sautéed with honey, ginger, and sliced hot red chile. Not to be confused with the type sold in bags at the supermarket, the baby in this recipe are young carrots with the tops still attached. If you can’t find them, buy regular carrots; cut off the thick sections, then halve or quarter them.

　　

Ingredients

serves 4

　　Coarse salt

　　30 baby carrots (about 3/4 pound), peeled and with 1-inch green tops intact

　　1 1/2 tablespoons unsalted butter

　　1 tablespoon plus 2 teaspoons honey

　　1 piece (2 inches) fresh ginger, peeled and cut into thin matchsticks

　　1 fresh red chile, such as Thai bird or jalapeño, thinly sliced (ribs and seeds removed for less heat, if desired)

　　

Step 1

Bring a pot of water to a boil; add 1 tablespoon salt. Cook carrots until just tender, 3 to 4 minutes. Drain carrots; pat them dry with paper towels.

　　

Step 2

Melt butter in a large skillet over medium-high heat. Add the carrots, honey, and ginger; cook, turning carrots frequently, until browned and glazed, about 8 minutes. Add the chile, and continue to cook, stirring, until softened, about 1 minute more. Serve immediately.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 105

　　

Step 5

Saturated Fat: 2.7g

　　

Step 6

Unsaturated Fat: 1.3g

　　

Step 7

Cholesterol: 11.3mg

　　

Step 8

Carbohydrates: 16.4g

　　

Step 9

Protein: 1g

　　

Step 10

Sodium: 46mg

　　

Step 11

Fiber: 2g

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