Gingery Sauteed Carrots

"WOWED my hubby with this side dish tonight. (He loathes cooked carrots, but asked me to buy more and make this again tomorrow!) The tablespoon of ginger gives them a bit of a kick and the maple syrup adds a great flavor without being too sweet. To prep the carrots, cut each in 3-inch lengths, then halve each lengthwise. Then put each piece on flat cut side and slice lenghtwise 1/3 inch thick, keeping slices as uniformly in size as possible so they will cook at about the same rate. I would serve this to company anytime, and it is truly restaurant quality. From Fine Cooking."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by breezermom photo by breezermom
photo by Baby Kato photo by Baby Kato
photo by Jostlori photo by Jostlori
photo by teresas photo by teresas
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Combine the maple syrup, lime juice, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
  • In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 teaspoons salt. Toss with tongs to coat well. Cook, gently tossing occasionally at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6 to 9 minutes (if the carrots aren’t fully tender but look like they’re burning, reduce the heat to medium).
  • Reduce the heat to low, add the remaining 1 Tbs. butter and the ginger and cook, stirring and scraping the bottom of the pan with a heatproof rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds. Carefully add the maple syrup mixture and cook, stirring, until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds.
  • Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce. Let sit for a few minutes and then serve warm.

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Reviews

  1. Great tasting carrots. I increased the ginger just a bit. Carrots are a side everyone in my family will eat, so I'm sure we will repeat this recipe. Thanks for sharing!!
     
    • Review photo by breezermom
  2. I loved these carrots Potpie. So much flavor and the texture was incredible, thank you for sharing your lovely recipe... Made for the JOY of Vegetables.
     
  3. Yum! I cut this recipe in half (only two of us) but wish I'd made the whole thing. Wonderful flavors in these carrots, and I loved that I let the glaze turn the edges slightly golden. So, so good!!! Thanks for posting this recipe that will be used again and again!
     
  4. I followed instructions as listed and this turned out perfectly. Super tasty side dish!!
     
  5. I cut this way down to serve just me...the hubby was eating some leftovers that he really wanted...the carrots went perfect with the salmon I had out for my dinner...yum...I loved the maple syrup and ginger combination...made for FYC tag game...
     
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RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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