Baby Carrots With Sweet Ginger Butter Recipes

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SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

GINGERED CARROTS



Gingered Carrots image

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GLAZED CARROTS AND GINGER



Glazed Carrots and Ginger image

For a less spicy dish, omit the chili pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

20 baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
1 tablespoon butter
1 tablespoon honey
One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
1/2 teaspoon thinly sliced red chili pepper

Steps:

  • Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
  • Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

Nutrition Facts : Calories 71 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 20 g

HONEY GLAZED BABY CARROTS



Honey Glazed Baby Carrots image

These baby carrots are glazed with a buttery mixture of brown sugar and honey. Add these delicious honey glazed carrots to your dinner menu.

Provided by Diana Rattray

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

1 1/2 to 2 pounds baby carrots
1 1/2 teaspoons Kosher salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
2 tablespoons lemon juice (1/2 lemon)
Kosher salt, to taste)
Freshly ground black pepper, to taste
Garnish: 2 tablespoons fresh parsley or chives, chopped

Steps:

  • Gather the ingredients.
  • Place the baby carrots in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Bring to a boil.
  • Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender but firm. Check for doneness after 10 minutes. Drain and set aside.
  • In a sauté pan, melt the butter over medium-low heat. Add the honey and brown sugar and cook, stirring, until the sugar is dissolved.
  • Add the lemon juice and stir in the cooked carrots, coating well.
  • Gently stir until carrots are hot and glazed with the honey mixture.
  • Add kosher salt and freshly ground black pepper to taste. Plate and, if desired, garnish with chopped parsley or chives.
  • Enjoy!

Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Cholesterol 15 mg, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, Sodium 328 mg, Sugar 18 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g

BABY CARROTS WITH SWEET GINGER BUTTER



Baby Carrots with Sweet Ginger Butter image

Provided by Claire Robinson

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch
Sea salt, or other good finishing salt
3 tablespoons butter
2 tablespoons finely diced crystallized ginger
Freshly ground white pepper

Steps:

  • In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
  • In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

CARROTS WITH GINGER



Carrots with Ginger image

Categories     Ginger     Vegetable     Side     Orange     Carrot     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley

Steps:

  • Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

BABY CARROTS WITH SWEET GINGER BUTTER - 5 ING. FIX



BABY CARROTS WITH SWEET GINGER BUTTER - 5 ING. FIX image

Categories     Vegetable     Steam     Christmas     Dinner

Yield 4 servings

Number Of Ingredients 5

2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch
Sea salt, or other good finishing salt
3 tablespoons butter
2 tablespoons finely diced crystallized ginger
Freshly ground white pepper

Steps:

  • In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain. In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

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