I wish I remembered to make this recipe for ginger carrots more often. It’s a simple recipe that, aside from chopping carrots (although I’m sure you could skip that by using the packaged baby carrots) and mincing ginger (you can purchase bottled minced ginger), comes together on the stove-top in under 15 minutes. And it’s the only way that I can get my husband to eat carrots! (He’s even been known to have seconds.)
Ginger Carrots with Maple Glaze (adapted from Fine Cooking Magazine, Feb/Mar 2008)
- 1 Tbsp. maple syrup*
- 2 tsp. lime juice (I’ve also used lemon juice)
- 2 Tbsp. unsalted butter, divided
- 1 Tbsp. olive oil
- 1 lb. carrots, trimmed, peeled (well, only if you want to), and cut into pieces about 4″ long and 1/3″ wide
- kosher salt
- 1 Tbsp minced ginger
- Combine the maple syrup, lime juice and 1 Tbsp. of water in a small dish and set near stove.
- In a large (10″ or larger) skillet, heat 1 Tbsp. of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 1/2 tsp. salt. Toss with tongs to coat well. Cook, gently tossing occasionally at first and them 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 are burning, reduce the heat to medium-low and continue cooking a few minutes).
- Reduce the heat to low and add the remaining 1 Tbsp. of butter and the ginger and cook, stirring and scraping the bottom of the pan with a heat proof 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 a serving dish, scraping the pan with the spatula to get all the gingery sauce. Serve and enjoy!
*Although it wouldn’t be my first choice, I’m sure that pancake syrup can also be used!