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 ALE GLAZED CARROTS RECIPE - (4.4/5)
Provided by á-4939
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, toss the carrots with 4-5 tablespoons of the olive oil and season generously with salt and pepper. Zest the orange over the carrots, squeeze the juice, add the garlic cloves and toss. Put the carrots out into a large saute pan that has been heating over medium high heat. Arrange in an even layer. Pour in the ginger ale and cook the carrots on the stove top until they begin to color, and then transfer to the oven and cook for about 25-30 minutes, or until fork tender. Once the carrots are cooked and the glaze is reduced, remove from the oven and allow to cool slightly. Meanwhile, in a small bowl, mix together the remaining orange zest, juice, ginger, hazelnuts, parsley, salt and pepper. Garnish the carrots with the hazelnut mixture.
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
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 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 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.
ALTON'S GLAZED CARROTS
This is my favorite Alton Brown recipe so far. It is, of course, from the best Food Network show of all, "Good Eats." Try it! So easy and fantastic.
Provided by mal grey
Categories Vegetable
Time 20m
Yield 4 , 4 serving(s)
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
GLAZED GINGERED CARROTS WITH SOUTHERN COMFORT
Make and share this Glazed Gingered Carrots With Southern Comfort recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the carrots with the butter, salt, and ginger ale on medium-high, covered, for 5 - 10 minutes.
- Add Southern Comfort and brown sugar and reduce until the liquid is nearly cooked out and carrots are tender.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 123, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 56.1, Carbohydrate 14.1, Fiber 1.2, Sugar 11.7, Protein 0.5
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 ORANGE AND GINGER
Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
- Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 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.
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
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
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
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