Glazed Carrots with Ginger

• Coarse salt
• 30 baby carrots (about 3/4 pound), peeled and with 1-inch green tops intact
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon plus 2 teaspoons honey
• 1 piece (2 inches) fresh ginger, peeled and cut into thin matchsticks
• 1 fresh red chile, such as Thai bird or jalapeno, thinly sliced (ribs and seeds removed for less heat, if desired)

1. Bring a pot of water to a boil; add 1 tablespoon salt.
2. Cook carrots until just tender, 3 to 4 minutes.
3. Drain carrots; pat them dry with paper towels.
4. Melt butter in a large skillet over medium-high heat.
5. Add the carrots, honey, and ginger; cook, turning carrots frequently, until browned and glazed, about 8 minutes.
6. Add the chile, and continue to cook, stirring, until softened, about 1 minute more.
7. Serve immediately.
8. (Per Serving)
9. Calories: 105
10. Saturated Fat: 2.7g
11. Unsaturated Fat: 1.3g
12. Cholesterol: 11.3mg
13. Carbohydrates: 16.4g
14. Protein: 1g
15. Sodium: 46mg
16. Fiber: 2g

salt, carrots, unsalted butter, honey, fresh ginger, fresh red chile

Taken from www.epicurious.com/recipes/food/views/glazed-carrots-with-ginger-394231 (may not work)