Serves 4 to 6
- 1 1/2 Tbsp. honey
- 1 1/4 cups water
- 2 tsp. rice vinegar
- 1/2 tsp. kosher salt, plus salt to taste
- 1 Tbsp. unsalted butter
- 1 1/2 pounds carrots, sliced diagonally into 1-inch chunks
- 1 clove garlic, thinly sliced
- 1 (2-inch) chunk fresh ginger, peeled and grated on a Microplane, or very finely minced
- Freshly ground black pepper
Whisk the honey, water, vinegar and salt together in a small mixing bowl and set aside.
Heat the butter in a medium-deep sauté pan or a medium saucepan over medium-high heat. Add the carrots and sauté for 5 minutes, until they start to release some water and the outsides become just slightly tender. Add the garlic and ginger and sauté for 30 seconds.
Pour the liquid over the carrots and bring the mixture to a boil. Cover the pan and decrease the heat to medium-low to simmer for 5 minutes, until the carrots are mostly tender when pierced with a knife. Remove the lid, return the heat to medium-high and boil the liquid and carrots 10 to 12 minutes, stirring once or twice, until the liquid is nearly gone.
Season to taste with more salt and the pepper, as needed. Serve immediately.
From Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, by Tara Mataraza Desmond (Andrews McMeel Publishing, LLC).
More Tasty Side Recipes