Ginger Glazed Grilled Thumbelina Carrots Recipes

GINGER-GLAZED GRILLED THUMBELINA CARROTS

Steps:

• Cut the carrots into even chunks that will not fall through your grill grate, such as just halved lenthwise if Thumbelinas, and also chopped to 1 /12" - 2" pieces if not Thumbelinas.
• Combine all ingredients in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.
• Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes.
• Remove cover. Flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first, especially if not using Thumbelina carrots).
• Let cool a few minutes & then serve while still warm. Great on it's own or in salads.

CARROTS WITH GINGER AND HONEY

Steps:

• Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
• Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
• Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

GINGER HONEY GLAZED CARROTS

Steps:

• In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

GLAZED GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

GRILLED CARROTS WITH GINGER

Steps:

• In bowl, toss carrots with 2 teaspoons canola oil; season with salt and pepper. Cook until tender, 20 minutes.
• Toss garlic and ginger with remaining 1 teaspoon canola oil. Add to hot wok; cook until garlic is golden, 3 minutes. Toss with soy sauce. Transfer to serving dish.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

MAPLE-GINGER GLAZED CARROTS

Steps:

• In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer., Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.

HONEY GINGER CARROTS

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.

GINGER-GLAZED CARROTS

Steps:

• In a large skillet combine carrots, water,and 1 tablespoon of the butter.
• Bring to boiling; reduce heat to medium.
• Cover and cook for 6 to 8 minutes or until carrots are nearly tender.
• Drain; return to skillet.
• In a small bowl combine honey,orange juice, ginger,salt,and nutmeg.
• Pour over carrots.
• Add the remaining butter.
• Cook,uncovered,5 to 6 minutes more or until carrots are tender,stirring to glaze carrots.
• Just before serving, sprinkle with parsley.

GLAZED CARROTS

Steps:

• In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.