Preparation:

In large saucepan, add carrots and fill with enough salted water to cover. Bring to a boil, reduce heat and simmer, covered until tender, about 10 minutes.

While carrots are cooking, cook honey, butter, and gingerroot in a small saucepan over medium heat, stirring, until butter is melted.

Drain carrots well, place in serving bowl and toss with honey glaze, salt and pepper to taste.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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