42 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Partner Tip

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

Nutrition Facts

134 calories; 8.8 g total fat; 23 mg cholesterol; 276 mg sodium. 14.1 g carbohydrates; 0.7 g protein; Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/07/2011
Delicious! I used Splenda brown sugar blend instead (measure half as much) and it was wonderful. I will make it again and again.
(15)

Most helpful critical review

Rating: 2 stars
07/12/2011
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.
(2)
42 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
Rating: 5 stars
03/31/2011
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 sharing FROGHOPPER!
(15)
Rating: 5 stars
03/07/2011
Delicious! I used Splenda brown sugar blend instead (measure half as much) and it was wonderful. I will make it again and again.
(15)
Rating: 5 stars
04/06/2011
I added some chopped pecans to it it was delicious!!
(13)
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Rating: 5 stars
03/07/2011
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 these b/c I'm a carrot-purist (either crunch'n raw or steamed w/ a little EVOO s&p.) With the glaze they're a little slimy but the taste is sweet and unusual w/ that ample addition of ginger. Oh and as a little watch-yourself warning during the last boil/stir step my hands took a couple unexpected small burns as the glaze kept hopping around the pot much like a frog would:)
(11)
Rating: 5 stars
04/19/2011
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 in the bottom of the pan but it was great for dipping! These will be made again!
(10)
Rating: 5 stars
04/04/2011
These were really good. I served them with adobo chicken and a green salad.
(7)
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Rating: 5 stars
03/25/2011
YUMMY!
(5)
Rating: 4 stars
05/02/2011
I made these as written except that I just cut up some regular sized carrots. If I were to change anything it would be to reduce the amount of butter. It just doesn't need as much as the recipe calls for.
(4)
Rating: 5 stars
11/09/2011
loved them even better the next day
(4)