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Ginger-Glazed Carrots

Sarah Jay

Servings: four to six.

Fresh ginger and carrots are natural companions, and cilantro gives this dish an added boost. For a simple dinner, serve these carrots with pan-fried fish and a wedge of lime.


  • 1-1/2 lb. carrots (about 8), peeled and trimmed
  • About 2/3 cup water
  • 2 Tbs. unsalted butter
  • 1 tsp. granulated sugar
  • 1 tsp. kosher salt; more as needed
  • 2 tsp. minced fresh ginger
  • 1-1/2 Tbs chopped fresh cilantro(optional)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 40
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 360
  • Carbohydrates (g): 12
  • Fiber (g): 3
  • Protein (g): 1


  • Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 1-inch lengths, measured point to point, to make diamond shapes. Put them in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add water to come halfway up their sides. Add the butter, sugar, and salt and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 7 to 9 min. Uncover, stir in the ginger, and continue to boil until the liquid evaporates to create a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Add a pinch more salt if needed, toss with the cilantro if you like, and serve.


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Reviews (2 reviews)

  • pokano | 03/11/2022

    Very nice, but not very gingery. I'll put more ginger in the next time.

  • Hushpuppy | 05/19/2008

    This is (now) my absolute FAVORITE way of making carrots!! My family went crazy over them. They were so tender, different and tasty. The preparation was easy and fast.Thanks so much.

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