Gingery Glazed Carrots Recipe

Name: Gingery Glazed Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourne (see method; ); 1 one-inch piece of ginger, peeled and cut into julienne (see method; ); 4 sprigs fresh thyme; 2 cups low sodium chicken broth; 4 tablespoons unsalted butter; 3 tablespoons granulated sugar; Kosher salt and freshly ground black pepper; 1/2 teaspoon cornstarch; 1 teaspoon fresh lemon juice

Servings: persons

3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourne (see method
)
1 one-inch piece of ginger, peeled and cut into julienne (see method
)
4 sprigs fresh thyme
2 cups low sodium chicken broth
4 tablespoons unsalted butter
3 tablespoons granulated sugar
Kosher salt and freshly ground black pepper
1/2 teaspoon cornstarch
1 teaspoon fresh lemon juice

1
Combine carrots, ginger, thyme, chicken broth, butter, sugar, 1 teaspoon salt, and a few grinds black pepper in a 12-inch straight-sided sautee pan or Dutch oven and place over high heat. When liquid boils, cover and cook stirring occasionally, until carrots are almost completely tender (carrots should give very little resistance when poked with a cake tester or knife), about 10 minutes. If liquid drops to below 1/2-inch during cooking, top up with a cup of hot water.
2
Remove lid and continue cooking carrots at a rapid boil. Combine cornstarch with 1 teaspoon water in a small bowl and stir with a fork until homogenous. Pour cornstarch mixture into carrots and stir to combine. Continue cooking until sauce is reduced to a syrupy glaze. Pick out thyme sprigs and discard. Off heat, add lemon juice and stir to combine. Season to taste with more salt and pepper. Transfer to a serving dish and serve.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourne (see method, ), 1 one-inch piece of ginger, peeled and cut into julienne (see method, ), and more.

Yes, Gingery Glazed Carrots Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!