Ginger Glazed Carrots Recipes

GINGER CARROTS

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.

GLAZED GINGER CARROTS

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

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.

GINGER HONEY GLAZED CARROTS

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.

GLAZED CARROTS

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.

HONEY GINGER-GLAZED CARROTS

Steps:

• In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes.
• While carrots are cooking, cook honey, butter, and gingerroot over moderate heat, stirring, until butter is melted.
• Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.

MAPLE-GINGER GLAZED CARROTS

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.

HONEY & GINGER GLAZED CARROTS

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.

GLAZED CARROTS AND GINGER

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.

HONEY GINGER CARROTS

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.

GLAZED CARROTS WITH ORANGE AND GINGER

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.

GLAZED CARROTS WITH ORANGE AND GINGER

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.

GINGER-GLAZED CARROTS

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.