Best Glazed Carrots And Ginger Recipes

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER

Steps:

• Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
• Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
• Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
• Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
• Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
• Serve chicken on top of vegetables with dressing drizzled over.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

GLAZED CARROTS WITH IRISH WHISKEY AND GINGER

Steps:

• Combine sugar, pepper and salt. Set aside.
• Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
• Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
• Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
• Serve immediately.

GINGER-GLAZED TURNIPS, CARROTS, AND CHESTNUTS

Steps:

• Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
• Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.

GINGER AND HONEY GLAZED CARROTS

Steps:

• Line a baking sheet with paper towels.
• In a 12- or 14-inch heavy skillet bring water to boiling, add carrots.
• Return to boiling; reduce heat.
• Cover and simmer about 10 to 12 minutes or until carrots are just tender and drain.
• (I prefer to use my Cuisinart Turbo Convection Steamer ).
• Carefully turn out onto prepared baking sheet.
• (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.).
• Pat dry with additional paper towels.
• To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt.
• Stir constantly over medium heat until margarine is melted.
• Carefully add carrots.
• Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
• To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan.

NO SUGAR ADDED CARROTS GLAZED WITH ORANGE AND GINGER

Steps:

• Melt margarine in saucepan; add orange juice and ginger.
• Bring to a boil; add the carrots and simmer uncovered until all the liquid has evaporated, about 10 minutes.
• Carrots should be tender but not mushy, and nicely glazed.

GLAZED CARROTS WITH GINGER AND JALAPENO

Steps:

• Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.

GLAZED CARROTS WITH CARDAMOM AND GINGER

Steps:

• In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve. MAKE AHEAD The carrots can be refrigerated overnight. Rewarm before serving.

ORANGE AND GINGER GLAZED CARROTS

Steps:

• Peel carrots, cut diagonally into 1/4 inch thick rounds.
• Place carrots, orange juice, butter, sugar, and ginger in large skillet or saucepan.
• Bring to a boil over medium high heat, cover and cook 3 minutes.
• Uncover and simmer until liquid glazes carrots, approx.
• 10-15 minutes.
• Season to taste with salt and black pepper.
• Sprinkle with chopped parsley.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.