Prep 5 mins
Cook 15 mins
This is a quick and easy side dish for a busy week night meal. From Firehouse Food.
- 1 1⁄2 lbs baby carrots or 1 1⁄2 lbs carrots, cut into 1/4 inch diagonal slices
- 3⁄4 cup chicken broth or 3⁄4 cup water
- 4 tablespoons butter
- 1 1⁄2 tablespoons brown sugar
- 2 tablespoons grated fresh ginger
- 1 tablespoon chopped parsley or 1 tablespoon chives
- Put the carrots, broth, butter, brown sugar, and ginger in a heavy-bottomed saucepan.
- Cover the pan and cook over medium heat until the carrots are crisp-tender, about 10 minutes.
- Remove the lid and cook, stirring, over medium-high heat until the liquid reduces to a syrupy glaze that coats the carrots, about 5 minutes.
- Toss with the parsley and transfer to a serving bowl.
I will definitely make this again. I used carrots fresh from the garden and sliced them to the approximate size of baby carrots.
THese were really good! I have a few thoughts though. First, the carrots need to cook longer than stated (although maybe mine were just larger than the typical baby carrot). Second, believe it or not, I would have liked more ginger flavor so I think I will double it next time. Third, while the butter was wonderful and decadent I think that for those of us watching our weight it could be reduced without much impact. THanks so much for the wonderful recipe!!!