Golden Ginger Carrots Recipes

GINGERED CARROTS

Gingered Carrots image

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

Ingredients

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

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

Ginger-Glazed Carrots image

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

Ingredients

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

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 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

Ingredients

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

GINGERED CARROTS

Gingered Carrots image

Sugar and candied ginger bring out the naturally sweet flavor of carrots in a four-ingredient, 20-minute side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 4

Ingredients

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

Steps:

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

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 12 g, TransFat 0 g

GINGER BEETS AND CARROTS

Ginger Beets and Carrots image

I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups thinly sliced fresh carrots
1-1/2 cups thinly sliced fresh beets
4 teaspoons olive oil
1-1/2 teaspoons honey
1-1/2 teaspoons ground ginger
3/4 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder

Steps:

Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GINGER & ORANGE-GLAZED BABY CARROTS

Ginger & orange-glazed baby carrots image

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

Ingredients

900g baby carrots , washed and scrubbed
50g butter
25g piece ginger , peeled and finely grated
2 tbsp clear honey
zest 1 orange

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

GINGERED CARROTS

Gingered Carrots image

A different and sweet way to serve carrots that everyone enjoys. Recipe source: Bon Appetit (May, 1980)

Provided by ellie_

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

10 carrots, peeled,halved crosswise and quartered lengthwise
6 tablespoons butter
1/3 cup sugar
1/2 teaspoon ground ginger

Steps:

Boil carrots for 8-10 minutes until crisp-tender.
Drain.
Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
Reduce heat to low.
Add carrots and toss well until coated.

CONTEST-WINNING GLAZED CARROT COINS

Contest-Winning Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GOLDEN GINGER CARROTS

Golden Ginger Carrots image

This is a recipe I came up with on a cold rainy day when I did not want to be outside and really felt like cooking. I was just playing around with different flavors while trying to come up with a good side dish to go with supper. To my surprise it worked out very well. Twoolfe has been after me to post it here so enjoy. :)

Provided by Georgie SkunkWoolfe

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 carrots, peeled and washed
1 small onion, skinned and diced
3 -5 garlic cloves, cleaned and crushed
1/4 cup candied ginger or 1/4 cup crystallized ginger, chopped fine
1 tablespoon fennel
1 orange, zest of
1 lemon, zest of
3 tablespoons olive oil or 3 tablespoons butter

Steps:

Slice carrots thin like for fried potatoes, a potato slicer or Chinese mandolin slicer works very well for this.
In a large frying pan or skillet melt butter or add olive oil to hot skillet.
Add onions, garlic, and ginger to skillet and sauté until onions turn translucent.
Add fennel and carrots to skillet and stir to combine ingredients.
Fry mixture until carrots are tender and just starting to caramelize at the edges.
Add grated lemon or orange zest.
Remove from heat and let sit for 5 to 10 minutes for the lemon or orange essence can infuse into the carrots.
Serve hot.
Serves 4 to 6 people or 3 in my family.

Nutrition Facts : Calories 150.6, Fat 10.4, SaturatedFat 1.4, Sodium 86, Carbohydrate 14.3, Fiber 3.8, Sugar 6.3, Protein 1.4

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