Gingered Carrots Recipe

4.5 1 2
Gingered Carrots Recipe
Gingered Carrots Recipe photo by Taste of Home
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Gingered Carrots Recipe

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

Ingredients

  • 5 to 6 carrots, peeled and cut into chunks
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1/4 cup butter or margarine
  • 2 tablespoons chopped fresh parsley

Directions

In a skillet, cook carrots in a small amount of water until almost tender. Drain. Combine ginger, sugar, butter and cooked carrots in the same saucepan. Heat over low until carrots are warm and coated with the sauce. Sprinkle with parsley. Serve immediately. Yield: 4 servings.
Originally published as Gingered Carrots in Reminisce March/April 1992, p37

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.

  • 5 to 6 carrots, peeled and cut into chunks
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1/4 cup butter or margarine
  • 2 tablespoons chopped fresh parsley
  1. In a skillet, cook carrots in a small amount of water until almost tender. Drain. Combine ginger, sugar, butter and cooked carrots in the same saucepan. Heat over low until carrots are warm and coated with the sauce. Sprinkle with parsley. Serve immediately. 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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