Gingered Carrots Recipe
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Gingered Carrots Recipe

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4.5 1 2
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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 107 calories, 7g fat (0 saturated fat), 0 cholesterol, 94mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1-1/2 fat.


  1. 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. Yield: 4 servings.
Originally published as Gingered Carrots in Reminisce March/April 1992, p37

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Amy the Midwife User ID: 2816815 15448
Reviewed Dec. 6, 2013

"I'd give it about 3 1/2 to 4 stars. I thought it needed a little something else, so in addition to salt I also sprinkled it very lightly with cinnamon and drizzled a little bit of honey over them."

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