Glazed Ginger Carrots Recipes
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 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.
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
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
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 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 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.
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
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
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
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