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Ginger Carrots and Dates

For an easy but impressive side dish for any fall or winter meal, try this recipe for carrots glazed in butter and brown sugar, with chopped dates and fresh ginger giving it the wow factor. This video gives you easy-to-follow instructions for cooking peeled and sliced carrots, adding the butter, brown sugar, and fresh ginger to make a quick glaze, and stirring in chopped dates to finish the dish. How’s this for convenience: the whole thing can be made ahead of time and reheated. This classic recipe is perfect for your Thanksgiving dinner menu. Find the perfect Thanksgiving side dish recipes.

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Comments10

  • Annette Hawkins

Could I please have a copy of this recipe.

  • Lisa Hornback Vineyard

INGREDIENTS 6 bunches (about 2 pounds) baby carrots Salt 2 tablespoons unsalted butter 2 two-inch pieces fresh ginger, peeled and julienned 3 tablespoons honey DIRECTIONS Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area. Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.) Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

  • Les

May I have a copy of the recipe to print?