Braised Carrots with Ginger and Honey Recipe

Braised Carrots with Ginger and Honey Recipe

  • 2 pounds carrots, bias-sliced 1/2-inch (1-cm) thick
  • 2 cups ginger ale
  • 1 tablespoon honey
  • 2 teaspoons minced gingerroot
  • 2 teaspoons grated orange peel
  • 1 orange, juiced
  • 1 lemon, juiced
  • 1 teaspoon white pepper
  • Snipped fresh parsley (garnish)
  1. In a 10-inch (25-cm) ovenproof skillet, bring the carrots, ginger ale, honey, gingerroot, orange peel, orange juice, lemon juice, and pepper to a boil over medium-high heat. Remove from the heat.
  2. Bake, uncovered, at 425 degrees F (220 degrees C), stirring occasionally, until the carrots are tender and the liquid is syrupy, about 40 minutes. Garnish with the parsley.
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