"Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!" — FROGHOPPER
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1 (12 ounce) package
1 1/2 teaspoons
Delicious! I used Splenda brown sugar blend instead (measure half as much), and it was wonderful. I will make it again and again.
Sorry, I felt the ginger was too over powering. We just didn't care for these. I'm sure it's our taste and has no reflection on the recipe since others who rated this really liked.
VERY GOOD! I served these carrots with flounder and mashed potatoes; and, they not only were tasty, they added a nice color to the dish. I will definitely be keeping this recipe. Thanks for sharing FROGHOPPER!
DH said these were awesome and I agree! I had to eyeball the amount of carrots since I was working out of a large Costco bag and I'm pretty sure I didn't add enough since I had glaze leftover in the bottom of the pan but it was great for dipping! These will be made again!
These were really good. I served them with adobo chicken and a green salad.
I added some chopped pecans to it, it was delicious!!
Candied Ginger Carrots' Haiku: "Slippery and sweet. Ginger was a unique touch. Perked up plain carrots." I followed Froghopper's recipe exactly and was pleasantly surprised to find that I liked these, b/c I'm a carrot-purist (either crunch'n raw, or steamed w/ a little EVOO, s&p.) With the glaze, they're a little slimy, but the taste is sweet, and unusual w/ that ample addition of ginger. Oh and as a little watch-yourself warning, during the last boil/stir step, my hands took a couple unexpected small burns, as the glaze kept hopping around the pot, much like a frog would :)
* Percent Daily Values are based on a 2,000 calorie diet.
FROGHOPPER's Candied Ginger Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 79
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