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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Friday, June 29, 2007

Honey Ginger Carrots with Citrus Salt

Honey Ginger Carrots

A great use for Citrus Finishing Salt is to pair them with carrots!

Honey Ginger Carrots


Honey Ginger Carrots with Citrus Salt

Servings: 4 Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.51.40 PM

Adapted from Cooks Illustrated


6 medium carrots, sliced diagonally 1/4" thick
1/2 cup stock (chicken or vegetable)
1/4 teaspoon grated ginger (use microplane grater)
2 tablespoons honey
1 tablespoon unsalted butter (optional)
1/4 - 1/2 teaspoon fresh thyme leaves (or parsley, mint)
1/2 teaspoon Citrus Salt (or to taste)


In a 12" nonstick skillet, bring carrots, stock, ginger and honey to boil over medium heat. Cover and cook for 4-5 minutes. Uncover, poke a carrot with a paring knife. The knife should go through, but you should feel resistance, especially when you try to pull the knife out. Keep uncovered and increase heat to high and allow some of the liquid to boil off for 1 minute. Add butter, thyme leaves and stir to melt butter. Finish with Citrus Salt to taste.

Note: I didn't use the butter in this dish. Figured I had enough fat in the Grilled Garlic Rosemary Steak and Garlic Truffle Fries that I could leave out the butter in this dish.

Another note: Sometimes I use 1/4 cup stock + 1/4 cup orange juice. If you use small carrots or slice them thin, then check the carrots after 3 -4 minutes. I like my carrots with a little bite, so I tend to undercook them.

15 Responses to “Honey Ginger Carrots with Citrus Salt”

  1. Pingback: Grilled Garlic & Rosemary Ribeye Steak « Jaden’s Steamy Kitchen

  2. wokandspoon — 6/30/07 @ 4:44 am

    Lovely. Thanks for the very original dressing to plain carrots! I’m always looking for something more exciting than just butter or salt!

  3. bee — 6/30/07 @ 10:20 am

    you’ve been cooking up a storm, gal. cook on!!!

  4. MeltingWok — 6/30/07 @ 6:21 pm

    I so hate carrots. But after reading your recipe..I just found all the secret ingredients, thanks !:) Love that citrus saltttttttt !!:)

  5. cooknkate — 6/30/07 @ 11:08 pm

    We make a lot of carrots and do a brown sugar glaze (i know….sooo standard) but I tell you, when I toss them with some smoked sea salt on top of that yummy brown sugar buttery glaze, something wonderful happens to them. They are elevated. And my son eats them…..piggishly. It makes me smile.

  6. SteamyKitchen — 7/1/07 @ 11:21 am

    W&S- ginger and carrots are meant to be together!

    Bee- :-) me loves cooking

    MW- i can’t believe i found something you don’t like!

    Kate- ooooohhhh brown sugar…..

  7. tigerfish — 7/2/07 @ 1:13 am

    Can I be your pet rabbit? *nibbling nibbling*

  8. Laura — 7/3/07 @ 1:56 pm

    All these salts are making my mouth water!! (My dr’s going to have a field day with my blood pressure once I decide I’m old enough not to care, I’m sure!)

    I -have- to try this recipe next time I roast a chicken, or something else magnificent enough to be worthy of them :D

  9. Pingback: Honey Ginger Carrots with Citrus Salt « Jaden’s Steamy Kitchen

  10. Jan Neitlich — 7/17/07 @ 7:20 am

    You are so incredibly creative! Your food looks fabulous!!!!!!! Jan(Julie’s Mom)

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  12. Heya, Jaden, when do I put in the grated ginger? I think you left it out.

  13. Tastyeatsathome — 9/13/08 @ 7:39 pm

    Wow, these carrots are WONDERFUL! I modified the citrus salt to have some lime zest rather than the orange zest (didn’t have oranges) but YUM!

  14. oc — 12/17/08 @ 6:56 am

    hey ,

    i saw a recipe …the pic of which looked the same of urs


  15. Pingback: My, what lovely carrots you have there! - PURPLEPINKANDORANGE.COM

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