How to Make Ginger-Glazed Carrots

Carrots always seem to be a great match for so many dishes, especially beef. Glazing carrots in ginger, brown sugar and butter is a unique and tasty way to jazz up this versatile vegetable. Serves 12 as a side dish.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1-2 tbsp. water
• 1/2 tsp. salt
• 1 tbsp. grated fresh ginger
• 3 tbsp. brown sugars
• 3 tbsp. unsalted butters
• 1 pinch grated nutmeg
• 3 lb. carrots
• 3 tbsp. unsalted butters
• 1/2 tsp. salt
• 3 lb. carrots
• 1 tbsp. grated fresh ginger
• 3 tbsp. brown sugars
• 1 pinch grated nutmeg
• 1-2 tbsp. water

1. Boil carrot sticks in very lightly salted water until almost cooked through - about five minutes.

2. Test for doneness by removing one carrot stick with a slotted spoon, dunking it in ice water and tasting; it should be mostly tender but still have some snap.

3. While carrots cook, melt butter in a sauté pan over medium heat and add ginger.

4. Sauté for 30 seconds.

5. Add the sugar, salt, nutmeg and water. Blend them together until sugar dissolves, and remove from heat.

6. When carrots are done, remove them from the boiling water with a slotted spoon and add them to the sauté pan.

7. Return sauté pan to low heat and stir to coat carrots thoroughly with the ginger/sugar mixture.

8. If mixture is too thick, thin with a tablespoon or two of water.

9. Finish cooking carrots on low heat - about one to two minutes more - and serve immediately.

Tips & Warnings

• If you don't feel like peeling and cutting your own carrots, most grocery stores sell peeled baby carrots in the fresh produce section.
• Don't worry too much about cooking the carrots exactly right in the boiling step; just make sure they're still a little crisp. They'll finish cooking in the sauté pan.

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