Quick Ginger Carrots Recipes

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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

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

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

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.

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

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

GINGER HONEY GLAZED CARROTS



Ginger Honey Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon finely chopped ginger
2 tablespoons honey
4 carrots, peeled and thinly sliced
1/4 cup water
Salt and pepper

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.

QUICK GINGER CARROTS



Quick Ginger Carrots image

Make and share this Quick Ginger Carrots recipe from Food.com.

Provided by MysticAngel

Categories     Vegetable

Time 10m

Yield 3 serving(s)

Number Of Ingredients 5

4 -6 carrots
1 tablespoon rice bran, spread
1 1/2 tablespoons coarse grain mustard
1 1/2 tablespoons grated ginger
1 tablespoon brown sugar

Steps:

  • Chop carrots on an angle and place in mirowave proof bowl.
  • Add other ingredients on top, do not stir.
  • Cook for 1 min on high, then stir all ingredients to coat carrots evenly.
  • Cook for a further 3 mins on high, then serve. Drizzle remaining butter suace over the top of the carrots.

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

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

STIR-FRIED BALSAMIC GINGER CARROTS



Stir-Fried Balsamic Ginger Carrots image

The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they're medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they're large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.

Provided by Tara Parker-Pope

Time 15m

Yield 8 servings

Number Of Ingredients 10

1 1/4 teaspoon salt
1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon dry sherry
2 teaspoons soy sauce (low-sodium if desired)
3/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 tablespoons peanut or canola oil
2 tablespoons minced ginger
2 tablespoons finely chopped chives

Steps:

  • In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 226 milligrams, Sugar 5 grams, TransFat 0 grams

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots With Orange and Ginger image

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

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

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

CARROTS WITH GINGER AND HONEY



Carrots with Ginger and Honey image

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 bunches (about 2 pounds) baby carrots
Salt
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

Steps:

  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

CARROTS WITH GINGER



Carrots with Ginger image

Categories     Ginger     Vegetable     Side     Orange     Carrot     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley

Steps:

  • Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

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

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-GLAZED CARROTS



Ginger-Glazed Carrots image

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

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

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

QUICK CARROTS



Quick Carrots image

This recipe is a versatile colorful side dish. The carrots and green onions are a flavorful combination your family is sure to enjoy.-Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 cups fresh or frozen sliced carrots
1 tablespoon butter
2 tablespoons sliced green onions
1 tablespoon water
1/4 teaspoon salt
Chopped fresh parsley

Steps:

  • In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

QUICK PICKLED CARROTS



Quick Pickled Carrots image

These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Indian-Inspired Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

1/2 cup white-wine vinegar
1/2 cup sugar
2 teaspoons coarse salt
4 medium carrots, julienned
1 (1-inch) piece of fresh ginger, peeled and julienned

Steps:

  • In a medium bowl, whisk together vinegar, sugar, and salt. Add carrots and ginger; toss to combine. Cover, and refrigerate at least 2 hours and up to overnight.

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