Give your meals a delicious upgrade with a side of ginger carrots. This quick and easy stovetop recipe is made with just a few ingredients and pairs perfectly with either weeknight meals or holiday dinners.
If you’re anything like me, you probably always have a bunch of carrots in the fridge. They find their way into almost any dish, from soups, salads, sides and even dessert. Carrots make a great snack and add a subtle sweetness to whatever they’re paired with; in fact they just might be the most versatile ingredient in the vegetable drawer.
There's nothing better than a side of carrots to go along with your favorite meal, whether it’s for a weeknight or a holiday dinner and one of the easiest sides you can make are these ginger carrots. It’s an effortless but elegant dish that’s quick and easy to prepare on the stovetop, which is always nice around the holidays when oven space is scare.
Sautéing the carrots in a bit of oil rather than cooking them in water keeps the flavors fresh and bright, while an simple sauce of maple syrup and fresh ginger combine to form a delicate glaze with a spicy-sweet flavor. It’s the kind of side you’ll turn to again and again when you need an easy accompaniment to your meal whether that’s a weeknight dinner, Thanksgiving, or a holiday meal. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Carrots – You can either slice on them the bias or cut them into coins, but make sure to cut them into similar size pieces so that they cook evenly.
- Coconut Oil – I like the flavor of coconut oil best with the ginger and maple but you can also use a neutral flavored olive oil if your prefer.
- Maple Syrup – Maple syrup creates the glaze and adds a bit of sweetness to the dish. You can also use honey for a non-vegan version.
- Fresh Ginger – Fresh ginger brings loads of flavor to the dish, don’t substitute ground.
- Sesame Seeds – A sprinkle of sesame seeds adds a nutty finish to the carrots.
How to Make Ginger Carrots:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- First you’ll whisk the maple syrup, water and grated ginger in a small bowl.
- Next you’ll sauté the carrots along with a bit of salt, stirring and shaking the carrots around the pan, until slightly tender.
- Then you’ll take the pan off the heat and add the maple ginger mixture to the pan. Return the pan to stove, reduce the heat and continue to cook stirring occasionally until the liquid is syrupy and carrots are glazed.
Sprinkle with sesame seeds and you are ready to serve!
Variations:
- Use rainbow carrots for a multicolored effect.
- Use a neutral flavored olive oil instead of coconut oil.
- Use honey instead of maple syrup for a non-vegan version
- Use either black or white sesame seeds or a combination of both.
Ginger Carrots
Maple syrup and fresh ginger create a sweet-hot glaze for these maple ginger glazed carrots.
Ingredients
- 1 ½ Tablespoons/22g maple syrup
- ¼ cup/60ml filtered water
- One 2-inch piece of fresh ginger, peeled and very finely grated on a microplane
- 1 ½ Tablespoons/22g coconut oil
- 1 pound/450g carrots, thinly sliced on the bias or cut into coins
- ½ teaspoon fine sea salt
- 1 Tablespoon/14g white sesame seeds
Instructions
- Whisk the maple syrup, water and grated ginger in a small bowl. Set a small strainer over another
bowl and pour mixture through pressing on solids very firmly with the back of a spoon to extract as much juice from the ground ginger. Discard pulp and set aside ginger mixture. - Heat oil in a large frying pan or sauté pan over medium-low heat. Add the carrots and salt, cook, stirring and shaking carrots around the pan, until slightly tender (about 5 -7 minutes). Do not brown.
- Take pan off heat and add the ginger mixture to the pan (pan will sizzle). Return pan to stove, reduce heat to low, and simmer stirring occasionally until liquid is syrupy and carrots are glazed (about 1-2 minutes).
- Serve warm sprinkled with sesame seeds.
Notes
Variations:
- Use rainbow carrots instead of orange.
- Use a neutral flavored olive oil instead of coconut oil.
- Use honey instead of maple syrup for a non-vegan version.
- Use either black or white sesame seeds or a combination of
both.
Storage:
Cooked carrots can be stored in an airtight container in the fridge for up to 3 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 332mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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