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Quick-Glazed Carrots With Orange and Ginger

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“From How to Cook Everything Vegetarian by Mark Bittman. One of the most useful recipes ever and, sadly, one that is often overlooked. Carrots cooked this way are terrific hot, warm, or at room temperature (use oil instead of butter if you plan to serve them less than hot?which also makes them vegan) and take to a wide variety of herbs and other simple treatments. If you can find real baby carrots – the very thin ones – just trim them quickly (don't even bother to peel them); they'll be super. Use oil instead of butter and the carrots are vegan. Other vegetables you can use: parsnips or turnips.”
1 pound

Ingredients Nutrition


  1. Combine all the ingredients except the garnish and zest in a saucepan no more than 6 inches across. Bring to a boil, then cover and adjust the heat so the mixture simmers.
  2. Cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes. Uncover and boil off the remaining liquid, then add the lemon juice if you're using it. Taste and adjust the seasoning; serve hot, or within an hour or two, garnished with the herb and zest if you like.

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