Ginger Glazed Carrots


Ginger Glazed Carrots are an elegant, yet easy to make vegetable that Toby and Marvin LOVE (most kids do, too… could it be the sugar?).

Adding carrots to the brown sugar glaze.

For times when you are looking to add a pop of color to your plate, nothing beats glazed carrots Рespecially if you are serving beef. They look beautiful plated and also hold up well in a chaffing dish Рperfect for a holiday buffet. And, this recipe can be made completely in advance, which is a nice bonus.  Simply reheat on the stove or in the microwave a few minutes before serving. Easy and elegant Рgotta love that!

Ginger Glazed Carrots
Recipe Type: Vegetable, Side Dish
Author: A Passionate Plate
Serves: 4-6
Everybody loves Ginger Glazed Carrots!
  • 8 medium carrots (I prefer organic for better taste)
  • 4 Tbsp. butter
  • 1/3 cup dark brown sugar
  • 2 Tbsp. fresh ginger, finely chopped
  • Salt
  1. Peel the carrots and slice on the diagonal into rounds, about 1/2″ thick.
  2. Bring a large pot of water to a boil. Add 1 Tbsp. of salt and then the carrots.
  3. Cook the carrots until they are just tender – approximately 4 minutes.
  4. Drain carrots in a strainer. Set aside.
  5. Return the pot to the stove and add the butter, brown sugar and fresh ginger.
  6. Stir mixture until the butter and sugar have melted and just started to bubble.
  7. Remove the pot from heat and stir in the carrots to coat well with the glaze.
  8. Taste and season with additional salt if needed.
  9. Serve immediately or cool and refrigerate for up to 2 days before reheating.


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  2. chacha says:

    OUTSTANDING RECIPE I steamed my carrots and also 1 chopped sweet potato. When done added them to the butter sugar sauce and also added 3 T. of ginger because I love ginger. Had that with chix strips. Also 12 grain slice of bread with coconut oil the kind that spreads like butterrrrrrrrrrr
    P.S. I also sprinkle ginger powder on my coffee grounds for a diff. flavor you can add any spice when brewing it up. ENJOY

    • MaryMiller says:

      Hi, Chacha! I am so glad you liked the carrot recipe. It is so easy it is almost ridiculous! I love your addition of the sweet potato, too. I agree with you about the ginger… never too much! Thanks for sharing your great ideas! Mary

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