Carrot Recipes

No More Bitter Carrot Recipes – Try This Sweet Glaze!

Experiment with your favorite carrot recipes by adding whatever herbs you have in your cabinet! One of the wonderful things about this vegetable is its robust flavor. Such a strong taste can hold its own against many different ingredients without being lost.

Generally, the smallest roots are the sweetest. I prefer to use the baby variety for my mint and ginger glazed carrots; but mature ones can be used instead. Simply slice them in 1/4” rounds and increase the cooking time so that the vegetables are tender.

Keep this side dish covered until it is time to serve. Your guests will be delighted when you take off the lid and allow the fragrant steam to fill the dining room. Surprisingly, these reheat well both on the stove top and in the microwave. You can make a larger batch and keep the leftovers for up to 4 days.

Place 3 cups of baby carrots in a 2 quart saucepan

Add water until the veggies are 2/3 covered

Bring water to a boil

Turn down heat and cook for 15 minutes (watch the saucepan so it does not boil over)

Check for tenderness and increase the cooking time by 5 more minutes if necessary

Remove the saucepan from the heat and pour off 1/2 of the remaining liquid

Add 1 pat of butter and 1 Tbsp of brown sugar

Add 1/8 tsp of ginger and a pinch of dried, crushed mint leaves

Gently stir all ingredients together taking care not to break the carrots into pieces

Cover and let stand until time to serve

Serves 6

Image courtesy of CC license by Flickr user Pixel Playa

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