Dutch Oven Honey Glazed Campfire Carrots

 Beware honey will scorch faster than brown sugar so watch carefully during those last few minutes of cooking to thicken the glaze.

Dutch Oven Honey Glazed Carrots

2 lb. carrots, peeled and sliced at an angle, or mini carrots 

1/4 c. butter

1/4 c. honey 

1/4 c. water or orange juice

1/2 t. salt 

1/4 t. pepper

1/8 t. ground ginger

Place ingredients in 10 inch dutch oven and stir.

Place 6 or 7 briquettes under the dutch oven and 12 to 14 on top. Cook undisturbed for 20 minutes.  

Once carrots are tender remove the lid, stir; cook 3 to 5 more minutes without the lid to thicken the honey glaze.  Garnish with chopped, fresh thyme or parsley (if using dried herbs add before cooking so it can rehydrate and release the flavor.