Carrots are so versatile, healthy, and delicious! We love this quick and easy side dish for honey ginger carrots!
I need to go ahead and apologize in advance if this post is a little scatterbrained. I spent 2 and a half hours walking through about ten aisles of a granite warehouse with all four of my children this morning, and then another 2 and a half hours with them at Chick-fil-a.
I’m fairly certain that I would have gone crazy had my mother-in-law not been with me. Not because my kids were misbehaving. Simply because I am finding it an intense mental exercise to focus on much of anything while they are all also claiming my attention. (Mom brain is reeeeaaaaalllll).
Anyhoo, these carrots.
Simple is wonderful, is it not? I love a meal of homemade ravioli every once in a while, but a meal that can be made quickly and easily gets the most heart eyes from me these days.
Which is one reason I have been using my Instant Pot for meals at least 3-4 times a week. Even if the main dish is not cooked in my amazing-easy-to-clean-wonderful-electric-pressure-cooker, I will almost certainly use it to cook a side dish.
And so these honey ginger carrots have been making an appearance on our plates quite often recently. I have also made them with maple syrup and cinnamon so that my baby can try them too. Both variations can be found in the recipe below.
Carrots are a vegetable that we ALWAYS have at our house. We buy 10 pound bags of organic carrots from Costco, making them both frugal and easy to keep on hand.
I love that carrots can easily be added to breakfast, cut up for lunch, and used in sooooo many dinners and side dishes.
More ways to use up a 10lb bag of carrots:
- Honey Roasted Carrot Soup
- Roasted Carrot Fries
- Carrot Raisin Muffins
- Homemade Chicken Broth
- Carrots sticks & Ranch or Hummus
- Add them to a green smoothie
Carrots are some of my kids’ favorite vegetables to slice, and since they all have their own knives, they can sit together at the kitchen island and cut up carrots while I work on other parts of our dinner prep.
We will often listen to audiobooks while we work, but recently we have been listening to Christmas music just as much. Either way, they are occupied and not yelling or causing mayhem in other parts of the house while I cook, so it works for us.
I have shared before about the knives my kids use, but we have recently added another knife to our collection. My eldest son had been doing great with a paring knife, but I wanted him to have a bigger knife for working in the kitchen. I found this little chef’s knife and it is awesome. Safe for him and I even find myself using it for small jobs a lot too.
Keep reading for the recipe, a flavor variation, and how to cook them in the oven if you do not have an Instant Pot.
Instant Pot Honey Ginger Carrots
- 6-8 carrots, sliced into 1/4″ rounds
- 3 Tbsp honey
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 C water
1. Prepare the carrots.
2. Combine the carrots, honey, ginger, and salt in the bowl of the Instant Pot. Stir well to combine.
3. Pour in water. Cover Instant Pot with lid, and seal the valve. Cook carrots for 2 minutes on high pressure.
4. Quick release the pressure and serve.
Maple Cinnamon Carrots
Substitute 3 Tbsp maple syrup and 1 tsp cinnamon for the honey and ginger. Follow the cooking directions above.
These carrots could also be roasted in the oven. Toss the carrots, sweeteners, and spices together, and spread out on a baking sheet lined with parchment paper. Roast in the oven at 450° for about 15 minutes. (See similar recipe for oven roasted carrot fries).