Best 5 Glazed Carrots And Ginger Recipes
**Glazed Carrots and Ginger: A Sweet and Savory Symphony of Flavors**
Experience a culinary delight with our glazed carrots and ginger recipe, an exquisite blend of sweet, savory, and aromatic flavors. This dish elevates the humble carrot into a gourmet treat, perfect for any occasion. Roasted carrots are coated in a tantalizing glaze made from ginger, honey, and spices, creating a symphony of flavors that will dance on your taste buds. With a hint of tang from lemon juice and the warmth of ginger, these glazed carrots offer a unique and unforgettable taste sensation. Whether served as a vibrant side dish or enjoyed as a delectable snack, this recipe promises to impress your family and friends. Discover the art of transforming ordinary ingredients into an extraordinary dish with our easy-to-follow instructions and step-by-step guide.
GLAZED CARROTS WITH ORANGE AND GINGER
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
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
GLAZED CARROTS AND GINGER
For a less spicy dish, omit the chili pepper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 71 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 20 g
SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Roast Carrot Ginger Shallot Lime Juice Honey
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
- Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
- Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
- Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
- Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
- Serve chicken on top of vegetables with dressing drizzled over.
GINGER-GLAZED TURNIPS, CARROTS, AND CHESTNUTS
Provided by Bon Appétit Test Kitchen
Categories Ginger Side Christmas Thanksgiving Vegetarian High Fiber Carrot Turnip Fall Winter Chestnut Christmas Eve Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
- Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
GLAZED CARROTS WITH CARDAMOM AND GINGER
Steps:
- In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve. MAKE AHEAD The carrots can be refrigerated overnight. Rewarm before serving.
Tips:
- Choose the Right Carrots: Select fresh, tender carrots for the best flavor and texture. Avoid carrots that are too thick or have blemishes.
- Peel and Cut: Peel the carrots if desired, then cut them into uniform pieces. This will help them cook evenly.
- Use Fresh Ginger: Fresh ginger adds a delicious, slightly spicy flavor to the carrots. If you don't have fresh ginger, you can substitute ground ginger, but the flavor will be less pronounced.
- Simmer Gently: Simmer the carrots in the glaze over low heat until they are tender but still slightly crisp. This will prevent them from becoming mushy.
- Reduce the Glaze: Simmer the glaze until it has reduced and thickened. This will give it a rich, concentrated flavor.
Conclusion:
Glazed carrots and ginger is a simple yet flavorful side dish that is perfect for any occasion. The sweet and tangy glaze, combined with the tender carrots and the subtle spice of ginger, creates a dish that is both delicious and visually appealing. Whether you are serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit. Give it a try and experience the delightful combination of flavors for yourself!
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