Best Ginger Soy Glazed Rainbow Carrots Recipes

MOLASSES-GLAZED RAINBOW CARROTS

Molasses-Glazed Rainbow Carrots image

Provided by Trisha Yearwood

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound rainbow baby carrots, halved lengthwise
4 tablespoons unsalted butter, melted
Kosher salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh mint leaves, chopped
2 tablespoons toasted pecans, chopped

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.

HONEY-ROASTED RAINBOW CARROTS

Honey-Roasted Rainbow Carrots image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon honey
1 tablespoon olive oil
Scant 1/4 teaspoon cayenne
Kosher salt
1 pound baby rainbow carrots, tops trimmed
1 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 375 degrees F.
Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

GINGER-GLAZED CARROTS

Ginger-Glazed Carrots image

The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.

Provided by stephljones

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

Steps:

Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g

GINGER HONEY GLAZED CARROTS

Ginger Honey Glazed Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 tablespoon finely chopped ginger
2 tablespoons honey
4 carrots, peeled and thinly sliced
1/4 cup water
Salt and pepper

Steps:

In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

GLAZED GRILLED CARROTS

Glazed Grilled Carrots image

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.

Provided by Jeff Gordinier

Categories vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1/2 teaspoon finely chopped fresh rosemary
1/2 clove garlic, cut into paper-thin slices
1 teaspoon freshly grated ginger
2 tablespoons vegetable oil, plus more for the carrots
10 medium carrots, peeled, trimmed and cut in half lengthwise
Salt
1 green onion, thinly sliced

Steps:

In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams

GINGER-SOY GLAZED RAINBOW CARROTS

Ginger-Soy Glazed Rainbow Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.