24k Carrots

"Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Cierra Baker photo by Cierra Baker
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Olive photo by Olive
Ready In:
15mins
Ingredients:
4
Serves:
4
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ingredients

  • 1 lb carrots, peeled and sliced (I find organic has the best flavor) or 1 lb baby carrots, whole (I find organic has the best flavor)
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons butter (real butter is always better) or 2 tablespoons margarine (real butter is always better)
  • 12 teaspoon ground ginger (grated, feel free to add more or less) or 1 1/2 teaspoons fresh ginger (grated, feel free to add more or less)
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directions

  • Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
  • Melt butter and add brown sugar and ginger, stirring to blend.
  • Add sauce to carrots and stir to coat.

Questions & Replies

  1. Has anyone had their sauce crystalize when mixing with the carrots? I've made this recipe countless times without fail until recently. Not sure if it cooled down too fast or if the sugar wasn't filled dissolved yet.
     
  2. carrots cooked in crock pot
     
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Reviews

  1. These are definitely delicious carrots and SO simple to make. I used a bag of baby carrots and just threw all of the ingredients into a pot with 1 cup of water. Then I brought it to a boil, covered the pan and reduced the heat to a simmer. I simmered the carrots covered for 15 minutes and then uncovered for 10 minutes until the sauce was reduced. My 80 year old Dad looked at the plate and said: "CARROTS? YUK!" I told him to just try 'em, and he did.... He then requested seconds!
     
  2. I also like to make carrots this way but I like to use fresh ginger root, about 1/2 to 1 tsp chopped fine. I OFTEN make them in the microwave, which means you throw the above ingredients into a glass casserole along with about 1 T. water, cover it with plastic wrap, and micro cook for 6 to 8 minutes right when you are ready to serve.
     
  3. Loved this very simple and elegant dish for Christmas dinner last night! The ginger really made the dish. I microwaved the sauce, but next time I'll do it on the stove. Everyone loved these! Thanks for a great recipe!
     
  4. As a full time working mom, wife, etc. no time for steaming, washing pots & all that entails. Cook carrots in microwave 3-5 minutes. Melt butter, add brown sugar & ginger, parsley for color. A little salt to enhance flavor. Done in less than 10 minutes. One dish, minimum clean up. Simple, easy, healthy.
     
  5. IF I could give this a 10 I would.. perfectly balanced sweetness and the ginger is SO perfect here!<br/><br/>Will use for tonight - St. Patrick's with our corned beef.<br/><br/>1/2013 Adding that these canned so well!!!!<br/>a
     
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Tweaks

  1. Perfect Carrot dish recipe. Definitely 24k. I substituted 2T orange juice for the butter and also added 1/4 tsp cinnamon. Excellent taste. Thanks for sharing the recipe.
     
  2. I have made something similar to this but used mustard instead of the ginger. I quite liked the ginger/butter combination. I made this up the day ahead of time...undercooked the carrots a bit and placed them in the crockpot for about an hour. Loved it!! I will definately use this recipe again!!
     
  3. Yummy! I always use carrots with other vegetables, so it was nice to use just carrots and make something very simple yet tasty at the same time! I sliced my carrots and sauteed them till they softened. A bit of water helped them along as well. I think I'll probably add more ground ginger next time since I think I added a touch less than recommended, or try fresh ginger for a nice little kick. I might microwave the carrots next time like other reviews have suggested and see how it compares time-wise. Hmm maybe some honey instead of brown sugar.. or even some herbs. Oh the possibilities.. :) Thanks for a lovely recipe!
     
  4. I love these carrots. I've made several times and can't belive I didn't review. I usually use Smart Balance instead of butter, but are still really good. Thanks
     
  5. Made these along with corned beef and cabbage. They went great! The only change I made was to use cinnamon instead of the ginger. Simple, quick and delicious! Thank you Mama for this one!
     

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