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    You are in: Home / Recipes / Glazed Carrots With Ginger Recipe
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    Glazed Carrots With Ginger

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 01, 2008

      These carrots were delicious! I did make 2 minor changes, I used honey instead of sugar and I left out the raisins beacause I don't like them. These were very easy, my whole family loved them and I will definantly be making these again. Made as a thank you for Help-a-cameraless-Chef. Thanks!

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    • on August 24, 2012

      Great dish!

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    • on September 06, 2011

      i loved this dish . i used boullion cube . and dark raisins it was savory and went well with my rice it was really good

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    • on October 17, 2008

      I tried this recipe earlier this summer -it was so nice i processed some in canning jars adding sauce without thickening it until opened )--tested out delicious...Now I am making a big batch for the Canadian Thanksgiving for family-with a few vegans in family I decided to use an organic vegetable broth(veggen & vegan approved) & just added a bit of cinnamon -with the ginger &popping it in a crockpot after blanching the garden fresh sliced carrots-for a few hours should make these melt in the mouth tender morsels! [just reporting back-the glazed carrots were a hit-I forgot to mention they tasted a bit sweeter with the veggiebroth &I did add a dash of vanilla~

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    • on May 14, 2008

      Yumm! What a fun way to eat carrots. Picky toddler DD & teen DS loved them too! Daddy didn't care too much for them though. These were deliciously sweetened carrots with a slightly sticky sauce that was hard to resist eating right out of the pan! I had to make a couple substitutions that I don't think changed the final outcome too much. I didn't have fresh ginger (normally do, but have been out of state a lot lately), so I used homemade crystallized ginger & cut down the sugar to 1/2 T. instead. The ginger flavor was softened a bit & I know it'll really pop with fresh grated! I was sure I had golden raisins on hand but couldn't find them so used regular ones. I liked the color contrast between the dark raisins & the carrots, but next time will use golden & I think DH might try it again with those. Thanks so much for sharing, Kefuffle! Made in gratitude for encouraging my interest in photo taking.

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    Nutritional Facts for Glazed Carrots With Ginger

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 103.9
     
    Calories from Fat 30
    29%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 421.7 mg
    17%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 3.5 g
    14%
    Sugars 11.8 g
    47%
    Protein 2.2 g
    4%

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