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 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
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
GINGER CARROTS
These ginger carrots make the perfect addition to your Thanksgiving, Christmas or Easter table, but they're just as delicious with any simple weeknight meal. Our recipe comes together in just five minutes on the stovetop, making it a quick and easy vegetable side dish to serve alongside your next roasted turkey, honey glazed ham or even a Sunday dinner of meatloaf. Simmering the carrots in honey, butter, orange juice, ginger and nutmeg results in a mouthwatering sweet flavor with just a hint of spice. Topped with parsley for a burst of brightness, these glazed carrots are sure to have everyone coming back for seconds! For more delicious carrot dishes, be sure to check out our recipes for maple glazed carrot fries and cinnamon sugar glazed carrots.
Provided by McCormick
Categories Side Dishes,
Yield 4
Number Of Ingredients 9
Steps:
- Place carrots, water and 1 tablespoon of the butter in skillet on medium heat. Cook, uncovered, 5 to 6 minutes or until carrots are slightly tender. Add honey, orange juice, remaining 1 tablespoon butter, ginger, nutmeg and salt to skillet.
- Cook 4 to 5 minutes longer, stirring frequently to glaze carrots. Sprinkle with parsley, just before serving.
Nutrition Facts : Calories 143 Calories
GINGER & ORANGE-GLAZED BABY CARROTS
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
- In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
- Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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.
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
GINGER PICKLED CARROTS
This pickling liquid gives bright flavor to carrots-try it with green beans or peppers as well. Serve these pickled carrots alongside Koji-Brined Pork Shoulder for a bright, acidic side dish.
Provided by Ben Bebenroth
Categories Healthy Vegan Vegetable Side Dish Recipes
Time 2h40m
Number Of Ingredients 6
Steps:
- Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.
- Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.
- Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.
Nutrition Facts : Calories 21.7 calories, Carbohydrate 5.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 124.6 mg, Sugar 2.6 g
BABY CARROTS WITH RASPBERRY GLAZE
Steps:
- In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
- Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add 1/2 teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
- Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 8 grams, TransFat 0 grams
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
GLAZED CARROTS WITH GINGER AND JALAPENO
Baby carrots get a flavor boost from ginger and jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.
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 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.
GINGER ALE GLAZED CARROTS (WITH VIDEO)
2-ingredient Ginger Ale Glazed Carrots are guaranteed to become one of your favorite easy side dishes!
Provided by Stacey aka the Soccer Mom
Categories Side Dish
Time 28m
Number Of Ingredients 2
Steps:
- Wash & peel carrots. Cut off and discard ends and tips. Cut into slices 1/4" thick.
Nutrition Facts : Calories 53 kcal, Carbohydrate 13 g, Sodium 49 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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
GLAZED CARROTS
A spicy ginger beer and chili glaze elevates this simple carrot side dish.When it comes to pairing carrots with other flavors, I like keeping it in the same botanical family. That's because the carrot and its cousins celery, parsley, caraway, dill, and fennel all share a unique flavor compound: Petroselinic acid. By seasoning carrots with, say, fresh parsley, not only can we build a portfolio of contrasting flavors, the intensity of the carrot flavor itself is amplified...that's right...to 11!This recipe first appeared in Season 8 of Good Eats.
Provided by Level Agency
Categories Sides & Salads
Time 15m
Number Of Ingredients 6
Steps:
- Combine carrots, ginger beerNo, there's no alcohol in ginger beer., butter, and salt in a wide saute pan over medium heat. Cover and bring to a simmer. Uncover, stir, reduce heat to low, re-cover, and cook for 5 minutes. Uncover, add chili powder, and increase heat to high.
- Cook, tossing occasionally, until the ginger beer is reduced to a glaze, about 5 minutes.
- Move to a serving dish, sprinkle with the parsley, and serve.
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.
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.
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