Ginger Glazed Carrots Recipes
GINGER-GLAZED CARROTS
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
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.
GINGER GLAZED CARROTS
I came up with this and served them at Easter and was told by several people that they liked these even though they normally don't like cooked carrots. Use Vernor's ginger ale instead of Canada Dry if you can find it. It's definitely worth it. Also, make sure to reduce the sauce down enough that it will stick to the carrots. Too runny and it will pool in the bowl.
Provided by JWynia
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Steam the carrots using a rice cooker/steamer until they are tender, but not mushy.
- While the carrots are steaming, grate the ginger.
- Melt the butter in a saucepan and add the ginger.
- Saute the ginger until fragrant.
- Add the ginger ale and the brown sugar.
- Reduce until the sauce coats the back of the spoon.
- Put the carrots into a bowl, pour the sauce over them and toss to coat.
- Serve.
Nutrition Facts : Calories 81.8, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 78.7, Carbohydrate 16.1, Fiber 1.4, Sugar 13.3, Protein 0.5
GLAZED CARROTS
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
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-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
HONEY GLAZED CARROTS
Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
GINGER-SOY GLAZED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.
GINGER GLAZED CARROTS
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
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
GINGER HONEY GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
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.
MAPLE-GINGER GLAZED CARROTS
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
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
GINGERED CARROTS
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
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
GINGER-GLAZED CARROTS
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
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
FROGHOPPER'S CANDIED GINGER CARROTS
Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!
Provided by FROGHOPPER
Categories Side Dish Vegetables Carrots
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 14.1 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 5.5 g, Sodium 276.1 mg, Sugar 10.6 g
GLAZED CARROTS AND GINGER
For a less spicy dish, omit the chili pepper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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 & GINGER GLAZED CARROTS
A delicious glaze over boiled carrots. Makes a simple veggie a little special. The carrots can be steamed or microwaved until cooked. The glaze is prepared separately and poured over the cooked carrots to coat. You can either slice your carrots or use whole baby carrots, If you're not a ginger fan then you can use garlic in place of the ginger. If you have an Italian style dish the garlic can be a good substitute for the ginger called for in this recipe
Provided by Jubes
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm.
- Meanwhile -- add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside.
- Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat.
- Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften.
- Pour the glaze over the cooked carrots.
Nutrition Facts : Calories 178.1, Fat 7.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 191, Carbohydrate 29, Fiber 4.8, Sugar 20.2, Protein 2
HONEY & GINGER GLAZED CARROTS
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
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
HONEY GINGER-GLAZED CARROTS
Categories Ginger Vegetable Christmas Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Winter Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes.
- While carrots are cooking, cook honey, butter, and gingerroot over moderate heat, stirring, until butter is melted.
- Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.
GLAZED CARROTS WITH ORANGE AND GINGER
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
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
HONEY GINGER CARROTS
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
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
GLAZED GINGER CARROTS
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
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.
CILANTRO GINGER CARROTS
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
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