I’ll admit it – as much as I’ve always loved raw carrots, growing up I couldn’t stand cooked ones! When my mom would serve them, I’d shove them aside and complain loudly. The consistency was so gross to me. Well, I’ve grown up a little bit and enjoy all types of carrot dishes now! Carrots are totally one of my favorite foods.

One of my recent favorite carrot recipes are when they’re tossed in a honey ginger garlic glaze. The ginger and garlic give subtle, lip smacking flavor…and the honey has just the right lick of sweetness that you crave in a light glaze. These carrots are really good, but to amp up the flavor even more, I sneak in some hot sauce for a spicy sweet flavor combo. Don’t worry, it’s very subtle…but so worth it! To save on prep time, I use baby carrots just out of the bag. The speed at which this comes together make it a perfect recipe for a weekday night, but also fancy enough for entertaining.

Garlic ginger glazed carrots! You know you want some!


1-2 lbs baby carrots

1 tablespoon butter

1 tablespoon extra virgin olive oil

1 tablespoon ginger (grated)

½ tablespoon garlic (≈2 cloves grated)

¼ + teaspoon hot sauce

3 tablespoons honey



Bring a large pot of water to a boil over high heat. Sprinkle in a pinch of salt. Add your baby carrots and cook 8-10 minutes, or until cooked through. Drain and keep warm.

While the carrots cook, add the butter, oil, ginger, garlic, hot sauce, and honey to a pan over medium high heat. Bring to a light boil, stirring to combine everything.

Add the carrots to the glaze. Toss to combine.

Sprinkle on a pinch of salt/pepper.