Glazed Ginger Carrots Recipes

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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

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots With Orange and Ginger image

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
  • Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams

MAPLE-GINGER GLAZED CARROTS



Maple-Ginger Glazed Carrots image

I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! -Jeannette Sabo, Lexington Park, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 9

4 pounds medium carrots, cut into 1/4-inch slices
1/4 cup water
3 tablespoons butter, divided
1 tablespoon minced fresh gingerroot
1/3 cup maple syrup
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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

GINGER GLAZED CARROTS



Ginger Glazed Carrots image

These carrots are lightly sweet and low in fat. The recipe is from a Betty Crocker cook booklet March 1994.

Provided by PaulaG

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups carrots, 1/4 inch slices
1/2 cup water
1/2 cup dry white wine or 1/2 cup apple juice
2 teaspoons butter or 2 teaspoons margarine
1 teaspoon ground ginger
1 tablespoon lemon juice
2 teaspoons brown sugar, packed

Steps:

  • Place the carrots, water, wine, butter and ground ginger in a 10-inch skillet.
  • Bring to a boil and cook over medium heat for 12 to 15 minutes, stirring occasionally, until liquid has evaporated.
  • Reduce heat to medium-low, add lemon juice and brown sugar.
  • Cook an additional 5 minutes, stirring occasionally until carrots are glazed.

Nutrition Facts : Calories 91.3, Fat 2.2, SaturatedFat 1.2, Cholesterol 5, Sodium 86.1, Carbohydrate 12.8, Fiber 2.8, Sugar 7.2, Protein 1

GLAZED GINGER CARROTS



Glazed Ginger Carrots image

My recipe differs from the others posted due to the soy sauce and OJ. No honey here but there is brown sugar. I found this smudged recipe card in my box and remember it from long ago! I'm glad to post this and now that I am thinking about it, I think my kids will like it.

Provided by Oolala

Categories     Oranges

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb carrot, cut into sticks, about 4 cups
2 tablespoons butter, softened
1/4 cup light brown sugar, firmly packed
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon orange juice

Steps:

  • Cook carrots in boiling salted water for 2 minutes; drain and set aside.
  • In a large skillet, cream the butter with the brown sugar and ginger.
  • Cook over medium heat until mixture melts and begins to bubble slightly.
  • Add drained carrots and stir well.
  • Saute 2 minutes, stirring occasionally.
  • Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.

GLAZED CARROTS



Glazed Carrots image

Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

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.

GINGER HONEY GLAZED CARROTS



Ginger Honey Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon finely chopped ginger
2 tablespoons honey
4 carrots, peeled and thinly sliced
1/4 cup water
Salt and pepper

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.

GINGER-GLAZED CARROTS



Ginger-Glazed Carrots image

A 4-star veggie side dish that takes only 20 minutes to make!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 4

6 medium carrots, sliced (3 cups)
1/4 cup sugar
2 tablespoons butter or margarine
1 teaspoon finely chopped crystallized ginger

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.
  • Cook sugar, butter and ginger in same saucpan over low heat, stirring constantlly, until bubbly; add carrots. Cook over low heat 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg

HONEY & GINGER GLAZED CARROTS



Honey & Ginger Glazed Carrots image

For weeknights, holidays and special events, we make a sweet and tangy carrot dish flavored with ginger, lemon juice and honey. Make it ahead and reheat in the oven if needed or swap out the almonds for pecans. -Laura Mims, Little Elm, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds fresh carrots, sliced
1/2 cup golden raisins
3 tablespoons honey
2 tablespoons butter
2 tablespoons lemon juice
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup slivered almonds, toasted

Steps:

  • Place carrots in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 6-8 minutes or until crisp-tender. Drain and return to pan., Add raisins, honey, butter, lemon juice, ginger and salt; cook and stir 4-5 minutes longer or until carrots are tender. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

GINGER-GLAZED CARROTS



Ginger-Glazed Carrots image

Make and share this Ginger-Glazed Carrots recipe from Food.com.

Provided by Barb G.

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) package baby carrots
3/4 cup water
2 tablespoons butter, divided
1/4 cup honey
2 tablespoons orange juice
1 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 teaspoon parsley flakes

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.

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