Ginger Spiced Carrots

The April 2011 issue of Bon Appetit featured a recipe for Carrots with Caramelised Ginger.   The recipe looked pretty good, and I planned to make it to serve along with the roast chicken I wrote about yesterday, but when I got around to preparing the carrots, I decided to spice them up a bit. 

This recipe makes for tender, tasty carrots, coated with a flavorful, spicy-sweet glaze.  This goes great as a side dish for any number of main dishes.

Ginger Spiced Carrots

yield = 4 servings

1                  pound baby carrots with some tops still
                       attached
3                  tablespoons butter, divided
1/2               teaspoon sea salt
3                  tablespoons honey, divided
1                  teaspoon peeled fresh ginger, cut into thin,
                         matchstick-sized pieces
1                  tablespoon fresh-squeezed lemon juice
1/8               teaspoon cinnamon
1/8               teaspoon freshly-ground black pepper
1                  pinch cayenne pepper
2                  tablespoons fresh Italian parsley, chopped

Arrange carrots in a single layer in a heavy large skillet.  Add 1 1/2 cups water and 2 tablespoons butter.  Sprinkle the carrots with sea salt.  Bring to a boil, cover and reduce heat to medium-low.  Simmer until carrots are tender, about 10 minutes.  Using a slotted spoon, transfer carrots to a plate.  Cover with foil to keep warm.

Add 2 tablespoons honey and the ginger to the skillet ad bring to a boil, stirring occasionally.  Boil until the liquid is syrupy and pale brown, about 5 minutes.  Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, lemon juice, cinnamon, black pepper and cayenne pepper.  Remove skillet from heat and let sauce cool slightly, about 10 minutes.  Spoon sauce over carrots, sprinkle with parsley and serve