Place carrots in a large saucepan; add water to cover. Bring to boil.
Cook, covered, 6 to 8 minutes or until crisp-tender. Drain and
return to pan.
Stir in raisins, honey, butter, lemon juice, ginger, and salt; cook and
stir 4 to 5 minutes longer or until carrots are tender. Just before
serving, sprinkle with almonds.
To toast almonds- Spread in a a 15x10x1 inch baking pan. Bake at
350 for 5 to 10 minutes or until lightly browned, stirring
occasionally. Or, spread in a dry non-stick skillet and heat over low
heat until lightly browned, stirring occasionally.
Originally Submitted
5/4/2015
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