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FROGHOPPER's Candied Ginger Carrots

Rated as 4.52 out of 5 Stars

"Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!"
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20 m servings 134
Original recipe yields 4 servings


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  1. Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 134 calories; 8.8 14.1 0.7 23 276 Full nutrition

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Read all reviews 33
  1. 42 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I used Splenda brown sugar blend instead (measure half as much), and it was wonderful. I will make it again and again.

Most helpful critical review

Sorry, I felt the ginger was too over powering. We just didn't care for these. I'm sure it's our taste and has no reflection on the recipe since others who rated this really liked.

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Least positive

Delicious! I used Splenda brown sugar blend instead (measure half as much), and it was wonderful. I will make it again and again.

VERY GOOD! I served these carrots with flounder and mashed potatoes; and, they not only were tasty, they added a nice color to the dish. I will definitely be keeping this recipe. Thanks for ...

I added some chopped pecans to it, it was delicious!!

Candied Ginger Carrots' Haiku: "Slippery and sweet. Ginger was a unique touch. Perked up plain carrots." I followed Froghopper's recipe exactly and was pleasantly surprised to find that I liked ...

DH said these were awesome and I agree! I had to eyeball the amount of carrots since I was working out of a large Costco bag and I'm pretty sure I didn't add enough since I had glaze leftover i...

These were really good. I served them with adobo chicken and a green salad.

loved them even better the next day

Very good and easy. That's what I like about the whole thing.