Glazed Molasses and Ginger Carrots
October 05, 2013
Categories: Side Dishes, Vegetables, Carrot, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kids Can Do It, One-Pot Meal, Quick Meals, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Spring more
"These simple and easy to prepare carrots are so delicious, you will find yourself going back for a second helping! They are great for the holidays as they serve a lot of people. However, you can easily half or quarter the recipe with great results too. Make sure you cook the carrots barely to al dente (until they can just be pierced with a knife or fork). You don't want to overcook them, or they will be mushy."
- Serving Size: 1 (194 g)
- Calories 136.7
- Total Fat - 5 g
- Saturated Fat - 3 g
- Cholesterol - 12.2 mg
- Sodium - 127.4 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 5.1 g
- Sugars - 14.1 g
- Protein - 1.7 g
- Calcium - 69.5 mg
- Iron - 0.7 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.1 mg
Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2 inch thick pieces, about 10 cups.
Fill a large pot with salted water, and bring to a boil. Cook carrots until just tender, about 7-9 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to stop the cooking process). Drain, and refrigerate until ready to finish the recipe).
Return carrots to the pot over medium-low heat.
Add butter, sugar, molasses, and ginger.
Cook until carrots are warmed through and glazed, about 5 minutes.
Season well with salt and freshly ground black pepper.
Tips & Variations
No special items needed.