Best 16 Gingered Orange Carrots Recipes

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Indulge in a symphony of flavors with our collection of gingered orange carrot recipes, a delightful fusion of sweet, tangy, and savory notes. Embark on a culinary journey with our classic glazed carrots elevated with the perfect balance of ginger, orange, and honey. Discover a refreshing twist with our carrot and orange salad, where the vibrant flavors of citrus and ginger dance on your palate. For a hearty and flavorful meal, try our gingery orange carrot soup, a comforting bowl of goodness that nourishes both body and soul. And for a unique side dish, our roasted carrots with ginger and orange offer a medley of textures and flavors that will leave you craving more. Each recipe is a culinary masterpiece, carefully crafted to showcase the versatility and deliciousness of carrots.

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots with Orange and Ginger image

Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 teaspoon thinly sliced orange zest
2/3 cup fresh orange juice
1 1/2-inch piece peeled fresh ginger, cut into matchsticks
Coarse salt and ground pepper
2 tablespoons unsalted butter

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.

Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 g

ORANGE GINGER CARROTS



Orange Ginger Carrots image

Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup vegetable broth
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons minced fresh gingerroot
3 cups fresh baby carrots

Steps:

  • In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

Nutrition Facts :

ORANGE GINGER CARROTS



Orange Ginger Carrots image

This is the best glazed carrot recipe. I came across it in my grandmother's receipts. It will intensify the flavor if you use frozen orange juice and make it strong. It's sweet, tart, and buttery.

Provided by robinjoy

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs carrots
1/8 cup sugar
2 teaspoons cornstarch
1/2-3/4 teaspoon salt
1/2 teaspoon ginger
1/2 cup orange juice
2 tablespoons butter

Steps:

  • Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain.
  • Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots.
  • Cook for 3 to 4 minutes stirring constantly until thickened.
  • Add 2 tablespoons butter and toss.

Nutrition Facts : Calories 94, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 249.3, Carbohydrate 16.3, Fiber 3.2, Sugar 9.8, Protein 1.2

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

ORANGE-CARROT-GINGER JUICE



Orange-Carrot-Ginger Juice image

Boost your immune system with an orange-carrot-ginger juice packed with healthy citrus and carrots. This juice has tons of flavor, a zing of tartness, and is full of nourishment. The perfect juice to spring-clean your diet!

Provided by Megan Olson

Categories     Drinks Recipes     Juice Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 large orange, peeled
1 cup carrots, chopped
¼ cup lemon juice
1 (1 inch) piece ginger
ice

Steps:

  • Place orange, carrots, lemon juice, and ginger in a juicer. Blend, according to manufacturer's instructions, until smooth. Pour juice into a glass filled with ice.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 40.1 g, Fat 0.6 g, Fiber 8.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 93.4 mg, Sugar 24.8 g

ORANGE-HONEY GLAZED CARROTS



Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
  • Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

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

ORANGE-GINGER CARROT SOUP



Orange-Ginger Carrot Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound carrots
1 medium onion
6 garlic cloves
1 (2-inch) piece fresh ginger
3 tablespoons vegetable oil
1 large orange
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
1 bunch cilantro or fresh parsley
1/4 cup sour cream or plain yogurt

Steps:

  • Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
  • Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
  • In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

SPICY RIBEYES WITH GINGER-ORANGE GRILLED CARROTS



Spicy Ribeyes with Ginger-Orange Grilled Carrots image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 Servings

Number Of Ingredients 7

2 beef Ribeye Steaks Bone-In, cut 1 inch thick (13 to 15 ounces each)
6 large carrots (about 14 ounces), peeled and cut in half lengthwise, then in half crosswise
1 tablespoon vegetable oil
Salt
1-1/2 to 2 tablespoons chile garlic sauce (Sriracha)
1 teaspoon ground ginger
2 tablespoons orange marmalade

Steps:

  • 1)Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally. 2)Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing. 3)Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with reserved chile garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots.

ORANGE-GINGER CARROTS WITH BOURBON



Orange-Ginger Carrots with Bourbon image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound carrots, peeled and sliced on an angle into 1/4-inch thick slices
2 tablespoons butter
2 tablespoons sugar
2 tablespoons orange juice
2 tablespoons grated ginger
1/4 teaspoon salt
1-ounce bourbon

Steps:

  • In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
  • In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
  • Add salt and bourbon and simmer for 1 more minute. Serve immediately.

ORANGE GINGER CARROTS



Orange Ginger Carrots image

--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb baby carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon ground nutmeg
1/4-1/2 teaspoon ground ginger
1/4 cup orange juice
1 1/2 teaspoons butter

Steps:

  • Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
  • While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
  • Cook over medium heat, stirring constantly, until sauce thickens.
  • Cook 1 minute, then remove from heat and stir in butter.
  • If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
  • Cover and let stand 4 to 5 minutes before serving.

Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7

GINGER & ORANGE-GLAZED BABY CARROTS



Ginger & orange-glazed baby carrots image

Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 5

900g baby carrots , washed and scrubbed
50g butter
25g piece ginger , peeled and finely grated
2 tbsp clear honey
zest 1 orange

Steps:

  • Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
  • In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
  • Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.

Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

GINGER CARROTS



Ginger Carrots image

"Ginger adds extra zing to this bright orange side dish," relates Joyce Guth of Mohnton, Pennsylvania. "It goes especially well with a ham dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

3 cups sliced carrots
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
1 tablespoon butter

Steps:

  • Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm. , In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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.

CARROT PURéE WITH GINGER AND ORANGE



Carrot Purée with Ginger and Orange image

Categories     Food Processor     Ginger     Vegetable     Side     Thanksgiving     Vegetarian     High Fiber     Orange     Carrot     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 7

3 pounds carrots, peeled, cut into 1/2-inch rounds
4 tablespoons sugar
1/3 cup fresh orange juice
1/2 cup (1 stick) butter, cut into pieces, room temperature
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon grated orange peel
1 tablespoon fresh lemon juice

Steps:

  • Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; stir over medium heat until any excess moisture evaporates.
  • Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat. Add butter, ginger and orange peel; whisk until butter melts. Whisk in lemon juice and remaining 1 tablespoon sugar.
  • Purée half of carrots and half of juice mixture in processor until smooth. Transfer to large bowl. Repeat with remaining carrots and juice mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)

CARROTS A LA ORANGE



Carrots a la Orange image

This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.

Provided by larkspur

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package carrots, peeled and sliced
1 tablespoon white sugar
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon ground ginger
¼ cup orange juice
2 tablespoons butter

Steps:

  • Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
  • Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g

Tips:

  • Select the right carrots: Choose fresh, tender carrots with a deep orange color. Avoid carrots that are limp or have blemishes.
  • Prepare the carrots properly: Peel and cut the carrots into uniform pieces to ensure even cooking.
  • Use a flavorful cooking liquid: The combination of orange juice, ginger, and honey creates a delicious and aromatic cooking liquid that infuses the carrots with flavor.
  • Cook the carrots until tender: Cook the carrots until they are tender but still have a slight bite. Overcooking can make them mushy.
  • Balance the flavors: Adjust the amount of honey and salt to your taste preference. You can also add a pinch of cayenne pepper for a bit of spice.
  • Garnish before serving: Sprinkle some chopped fresh parsley or cilantro over the carrots before serving for an extra pop of color and flavor.

Conclusion:

Gingerede Orange Carrots is a simple yet flavorful side dish that is perfect for any occasion. With its vibrant color and sweet-savory taste, it is sure to be a hit with everyone at the table. The addition of ginger and honey not only enhances the flavor but also adds a touch of sophistication to this classic dish. So next time you're looking for an easy and delicious way to prepare carrots, give this recipe a try. You won't be disappointed!

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