Best Ginger Ale Glazed Carrots Recipes

GINGER ALE GLAZED CARROTS image

Yield 4 servings

Number Of Ingredients 7

Ingredients
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

Steps:

Directions In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Ginger Ale Glazed Carrots Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 9

1 1/2 pounds bay carrots (peeled and trimming the greens; leaving about 1 inch of the green tops)
Olive Oil
Salt & freshly cracked black pepper
2 Oranges (zested and juiced; divided)
2 cloves garlic, smashed
1/2 cup ginger ale
1 tablespoons ginger, finely minced
1/4 cup hazelnuts, chopped (toasted)
1/4 cup parsley, chopped & divided

Steps:

Preheat the oven to 400 degrees F. In a large bowl, toss the carrots with 4-5 tablespoons of the olive oil and season generously with salt and pepper. Zest the orange over the carrots, squeeze the juice, add the garlic cloves and toss. Put the carrots out into a large saute pan that has been heating over medium high heat. Arrange in an even layer. Pour in the ginger ale and cook the carrots on the stove top until they begin to color, and then transfer to the oven and cook for about 25-30 minutes, or until fork tender. Once the carrots are cooked and the glaze is reduced, remove from the oven and allow to cool slightly. Meanwhile, in a small bowl, mix together the remaining orange zest, juice, ginger, hazelnuts, parsley, salt and pepper. Garnish the carrots with the hazelnut mixture.