Total Time
Prep 5 mins
Cook 15 mins

This is a quick and easy side dish for a busy week night meal. From Firehouse Food.

Ingredients Nutrition


  1. Put the carrots, broth, butter, brown sugar, and ginger in a heavy-bottomed saucepan.
  2. Cover the pan and cook over medium heat until the carrots are crisp-tender, about 10 minutes.
  3. 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.
  4. Toss with the parsley and transfer to a serving bowl.


Most Helpful

I will definitely make this again. I used carrots fresh from the garden and sliced them to the approximate size of baby carrots.

Spencer #2 October 07, 2015

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!!!

jennyblender December 21, 2008

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