Maple-Ginger Glazed Carrots Recipe

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Maple-Ginger Glazed Carrots Recipe
Maple-Ginger Glazed Carrots Recipe photo by Taste of Home
Publisher Photo

Maple-Ginger Glazed Carrots Recipe

Read Reviews
5 3 3
Publisher Photo
I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! —Jeannette Sabo, Lexington Park, Maryland
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 4 pounds medium carrots, cut into 1/4-inch slices
  • 1/4 cup water
  • 3 tablespoons butter, divided
  • 1 tablespoon minced fresh gingerroot
  • 1/3 cup maple syrup
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley, optional

Directions

In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, 6-8 minutes longer or until carrots are crisp-tender.
Stir in the syrup, vinegar, salt and pepper. Cook for 5-6 minutes, stirring frequently, or until sauce is thickened. Stir in remaining butter. Garnish with parsley if desired. Yield: 16 servings.
Originally published as Maple-Ginger Glazed Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p162

Nutritional Facts

3/4 cup: 83 calories, 2g fat (1g saturated fat), 6mg cholesterol, 168mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 4 pounds medium carrots, cut into 1/4-inch slices
  • 1/4 cup water
  • 3 tablespoons butter, divided
  • 1 tablespoon minced fresh gingerroot
  • 1/3 cup maple syrup
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley, optional
  1. In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, 6-8 minutes longer or until carrots are crisp-tender.
  2. Stir in the syrup, vinegar, salt and pepper. Cook for 5-6 minutes, stirring frequently, or until sauce is thickened. Stir in remaining butter. Garnish with parsley if desired. Yield: 16 servings.
Originally published as Maple-Ginger Glazed Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p162

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Reviews forMaple-Ginger Glazed Carrots

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Tristym68 User ID: 7953067 250297
Reviewed Jul. 10, 2016

"Great new way to add color to our plate . Family favorite!!"

MY REVIEW
misskelsi User ID: 7055429 180852
Reviewed Nov. 11, 2014

"I love these! My mom would also add a bit of grated orange peel and toasted almonds. Delicious and a staple during the holidays!"

MY REVIEW
kiltyone User ID: 1148967 183092
Reviewed Nov. 20, 2012

"A wonderful, healthy addition to our fall dinners and also Spring with fresh lamb and Asparagus. Went well with our turkey at Thanksgiving meal. Bright and delightful.

Thank you everyone loved it."

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