Ginger Spiced Glazed Carrots

by

Every Christmas, one of my favorite side dishes was my mom’s copper penny carrots. Crinkle-cut cooked carrots in a sweet tomato-based sauce with crunchy onion and bell peppers. While I do have fond memories of this dish, I have reinvented it to have more of a sweet glaze than a sauce and have replaced the onion flavor with garlic, while omitting the bell peppers. Mom always made this dish ahead of time and it was served cold. I have reworked this recipe to have a kick of ginger, holiday spices, and serve warm. The result is simply divine! The sweet carrots play well with the honey glaze, while the ginger and baking spices add warmth and depth. I can’t wait to make some new memories with this side dish this year, and I know you will want to do the same after trying it! Enjoy!                   

                                            

Ginger Spiced Glazed Carrots

Serves 8  
Prep: 15 min
Cooking: 20 min
Total:  35 min
Beginner

Ingredients:

4 lbs. whole carrots tops trimmed, peeled, and sliced

4 Tbsp. olive oil

⅔ cup honey 

1 stick butter, unsalted 

¼ cup orange juice, not from concentrate 

2 Tbsp. of fresh ginger, grated

4 cloves garlic, grated 

1 tsp. Cinnamon, ground

½ tsp. Nutmeg, ground

pinch of clove, ground

2 tsp. Salt 

½ tsp. Black pepper

2 Tbsp. chives, chopped

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 375°F.
  3. Line a sheet tray with parchment paper and set it aside.
  4. Begin by trimming the tops of the carrots off.
  5. If you want to save them you can use them to make my Carrot Top Pesto.
  6.  Next, peel carrots and slice, either with a knife, or crinkle cutter. Toss in olive oil.
  7. Place carrots on the sheet tray in a single layer.
  8. Roast in the oven for 15-20 minutes or until tender and cooked through.
  9. While the carrots are roasting, we will make the glaze.
  10. In a small pot add honey, butter, orange juice, ginger, garlic, cinnamon, nutmeg, clove, salt, and pepper.
  11. Whisk to incorporate and place over medium-high heat.
  12. Bring to a boil and reduce to a simmer for 12-15 minutes, or until thick.
  13. Remember to stir occasionally so the honey doesn’t burn.
  14. Remove the carrots from the oven when done.
  15. In a large bowl add carrots and pour glaze over them.
  16. Toss to coat, and garnish with chives.
  17. Serve immediately, and enjoy!

                                                     

Nutrition Facts: 
Calories- 272
Carbs- 46.4 g
Fat- 10.2 g
Protein- 2.4 g