Total Time
30mins
Prep 10 mins
Cook 20 mins

A great side dish that originated because my oldest grandchildren wouldn't eat veggies when younger.

Ingredients Nutrition

Directions

  1. Peel and slice carrots, I do a two lb. bag.
  2. Place in saucepan with water and cook just till crisp. Drain.
  3. Meanwhile in small saucepan over med. heat, melt margarine and add the brown sugar, stirring to dissolve.
  4. Peel garlic and put through garlicpress into saucepan with sugar mixture.
  5. Stir in soy sauce and grated ginger and allow to simmer 5 minutes stirring to meld the flavours.
  6. Place carrots in serving bowl and pour sauce over top. Stir to combine and enjoy.
Most Helpful

5 5

This was just superb! The sauce is delicious and definitely something I will cook again and again. Fresh ginger and garlic must be used. I don't think dried will work as well here.

5 5

We thought this was wonderful. I cooked the carrots until they were still slightly hard, then sauted them in the frypan with the sauce. Excellent. The sauce by itself is a winner, and I'll be using it for Honey Garlic Chicken. Thanks for a terrific recipe. Made for Spring PAC 2009.