Ginger Carrots

A zippy side dish for the holiday table.

Southern Living Ginger Carrots

Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely

Active Time:
35 mins
Total Time:
40 mins

Calling all carrot lovers—this fast-fix side dish is one for your “keeper” file.

Cut into bite-sized coins, these tender carrots are simmered with orange juice and fresh ginger until tender, sweet, and warmly spicy. For a special finishing touch, they’re glazed with honey, butter, and just a hint of nutmeg before being served with a sprinkle of parsley and delicate flakes of crunchy sea salt.

They’re perfect for Easter with ham or our show-stopping Roasted Lamb with Fresh Herb Sauce.


  • 2 lb. carrots, peeled and cut into 1/2-in.-thick rounds (6 cups)

  • 1 cup fresh orange juice (from 2 large [4 oz.] oranges)

  • 2 Tbsp. minced fresh ginger (from 1 [2-in.] piece)

  • 2 Tbsp. unsalted butter

  • 1 Tbsp. honey

  • 1/4 tsp. kosher salt

  • 1/4 tsp. grated fresh nutmeg (from 1 whole nutmeg), plus more for garnish

  • 1/8 tsp. black pepper, plus more for garnish

  • Flaky sea salt, for garnish

  • Chopped fresh parsley, for garnish


  1. Bring carrots, orange juice, and ginger to a simmer in a large high-sided skillet over medium-high. Reduce heat to medium; cover and cook, stirring occasionally, until fork-tender, 15 to 18 minutes.

  2. Stir in butter, honey, salt, nutmeg, and pepper; cook, stirring constantly, until butter is melted, about 1 minute. Garnish with flaky sea salt, chopped fresh parsley, and additional grated fresh nutmeg and black pepper.

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