FROGHOPPER's Candied Ginger Carrots Recipe -
FROGHOPPER's Candied Ginger Carrots Recipe
  • READY IN 20 mins

FROGHOPPER's Candied Ginger Carrots

Recipe by  

"Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2011

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!

Most Helpful Critical Review
Jul 11, 2011

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.


25 Ratings

Mar 07, 2011

Delicious! I used Splenda brown sugar blend instead (measure half as much), and it was wonderful. I will make it again and again.

Apr 19, 2011

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!

Mar 07, 2011

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 :)

Apr 06, 2011

I added some chopped pecans to it, it was delicious!!

Apr 04, 2011

These were really good. I served them with adobo chicken and a green salad.

Mar 25, 2011



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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 276 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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