The whole family will enjoy this simple side dish of candied carrots with a wonderful layer of ginger flavor added!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) package baby carrots
- 1 cup water
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1 ½ teaspoons ground ginger
- ¼ teaspoon salt
Instructions
- 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 | 134 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 276 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
We love ’em just the way it is. Easy, very tasty, even the kids like this veggie dish. Good leftover for tomorrow’s lunch if you don’t overcook the carrots in the first place. Although leftovers are rare at my house for these.
The ginger was a unique and much appreciated addition. Although, next time I’ll only add half the amount called for.
Very good! I only used 2 TB of butter and it was plenty. I suspect I could also use less brown sugar.
I used ginger syrup instead of ground ginger. This was an easy & tasty recipe
I thought it would have come out better…
It was just ok
Followed the recipe (more or less…there may have been a tad more brown sugar than the recipe called for….) and the carrots turned out great! The family and our guests all said they tasted yummy..even those who weren’t carrot eaters. I personally could have added a bit more ginger to my taste but I was very pleased with the dish. Will definitely do it again.
I liked this very well. Didn’t do anything different. Light flavor. The BF isn’t a carrot lover so he only ate a couple….SO SUCCESS! Thank you for sharing!
using this (x10) for the Grad dinner at church
So simple, and so good! I might add a touch more ginger next time, or possibly use fresh instead of ground.
4.9.17 Steamed the carrots in the microwave on high for 3 minutes, drained, stirred in the other ingredients, back in the micro for 10 seconds, and they went on the table. Knowing our taste preference, I did cut back on the ginger and brown sugar (sub’d Truvia® brown sugar), and with these changes, the carrots were delicious. Served with Instant Pot® Pork Chops and Gravy (on this site), mashed potatoes, and tomato slices with a provencale dressing.
I reduced the ginger as per one of the other reviews, but still found it a bit too strong.
Delicious!!
Use fresh ginger rather than ground sugar, and add some lemon juice. I prefer more salt and brown sugar than is used in this recipe. Also, I prefer slivered carrots to whole baby carrots.
Turned out great! My 6 year old twins loved them!!
These were good but way too much butter. I would cut it in half.
This is my new favourite way to serve cooked carrots. Good thing my hubby likes it too. I use Diabetic sugar and you can’t tell the difference. Delicious
yum
Sooo good! I’m not a big fan of carrots but my grandson is! I added a bit more sweetness with honey. As strange as it sounds, I also added dash of vanilla. I prepared this part of my dish today. However, tomorrow afternoon I will be tossing the clazed carrots in coconut flakes and then putting under the broiler to toast. The recipe as written was GREAT! I just adapted it to my taste. YUMMY!
Nice twist from regular old candied carrots. Will definitely alternate the 2 from now on.
Delicious! I steamed carrots green beans and corn and used the glaze from this recipe and it came out great. My fiancee didn’t like the heat from the ginger so step it back a little if you’re cooking for sensitive palates.