This recipe is a modification of Ina Garten’s Orange-Honey Glazed Carrots. I was thumbing through one of her recipe books and saw the recipe, but I was not feeling the orange, so I left it out. If you like orange with your carrots, simply add 1 tsp grated orange zest and 1/2 cup freshly squeezed orange juice to the pan and simmer uncovered for about 5 minutes as a last step for this recipe.

Why should we eat carrots? For starters, one medium carrot contains 204 percent of your daily recommended value of vitamin A. Carrots are also a good source of vitamins K and C. Vitamin K maintains your blood’s ability to clot. It also contributes to bone strength and kidney health. One medium carrot also contains 6 percent of your daily value of vitamin C, which is associated with a healthy immune system and strong teeth and gums. Vitamin C can also help your body absorb iron from plant foods and can help combat free radicals. Lastly, one carrot contains 400 mg of potassium. The Institute of Medicine recommends that all adults consume 4,700 milligrams of potassium a day. Potassium may help reduce your risk of stroke, high blood pressure and anxiety. It helps to control your metabolism and improves the health of your muscles, heart and nervous system. Potassium also regulates electrolyte absorption and is necessary for proper hydration. (Source)

I used raw honey for this recipe. When purchasing your honey, raw unprocessed honey is a good choice. 75% of all honey sold in stores contains no honey at all. A comprehensive investigation conducted by Food Safety News (FSN) has found that the vast majority of so-called honey products sold at grocery stores do not contain any pollen, which means they are not real honey. “Raw honey is thought to have many medicinal properties,” says Kathy Egan, dietitian at College of the Holy Cross in Worcester, Mass.  ”Stomach ailments, anemia and allergies are just a few of the conditions that may be improved by consumption of unprocessed honey.”

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Glazed Ginger Carrots

Prep Time: 10 minutes

Cook Time: 20 minutes

See Detailed Nutrition Info on

Whole Food. Real Food. Good Food.

Ingredients

• 2 pounds carrots, peeled
• 2 tbsp ghee
• 2 tbsp raw honey
• Himalayan pink salt
• 1 tsp minced fresh ginger
• 1/2 tsp ground black pepper

Instructions

1. Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots.
2. Place 1/2 cup water, ghee, honey, 1 tsp salt, and ginger in a large sauté pan and bring to a boil.
3. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
4. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
5. Add the pepper and 1/2 tsp of salt, to taste.
6. Enjoy!

Glazed Ginger Carrots

• 2 pounds carrots, peeled
• 2 tbsp ghee
• 2 tbsp raw honey
• Himalayan pink salt
• 1 tsp minced fresh ginger
• 1/2 tsp ground black pepper

1. Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots.
2. Place 1/2 cup water, ghee, honey, 1 tsp salt, and ginger in a large sauté pan and bring to a boil.
3. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
4. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
5. Add the pepper and 1/2 tsp of salt, to taste.
6. Enjoy!

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