The Perfect Holiday Side Dish: Gingered Baby Carrots
My Dad loves carrots, so I think I’ll make this simple recipe for him to enjoy with Christmas dinner this year. Not only are carrots inexpensive, but they look FAB on a white platter too. 😉
2 Tbs. unsalted butter
1 Tbs. honey
1 Tbs. finely chopped crystallized ginger
1 lb. small, thin carrots, peeled
Kosher salt and freshly ground pepper, to taste
2 Tbs. chopped fresh mint
2 tsp. fresh lemon juice
1 bunch fresh mint
Preheat an oven to 400°F.
Put the butter in a roasting pan just large enough to hold the carrots in a single layer and place in the preheating oven. Watch carefully to prevent burning. When the butter has melted, remove the pan from the oven and stir in the honey and crystallized ginger. Add the carrots and stir to coat them evenly. Season with salt and pepper and sprinkle with 1 1/2 Tbs. of the chopped mint. Stir again, then spread the carrots out in a single layer.
Roast the carrots, stirring 2 or 3 times, until golden, glazed and tender when pierced with a fork, 35 to 45 minutes.
Remove the pan from the oven and season the carrots with salt and pepper. Sprinkle evenly with the remaining 1 1/2 tsp. mint and the lemon juice and toss to coat. Make a bed of the mint sprigs on a platter and top with the carrots. Serve immediately. Serves 4.