Gingered Carrots

Gingered Carrots

Sugar and candied ginger bring out the naturally sweet flavor of carrots in a four-ingredient, 20-minute side dish.

Prep Time



Total Time






medium carrots, sliced (3 cups)
cup sugar
tablespoons butter or margarine
teaspoon finely chopped crystallized ginger
  1. In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain.
  2. In same saucepan, cook sugar, butter and ginger over medium heat, stirring occasionally, until bubbly. Stir in carrots. Reduce heat to low. Cook 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of the sliced carrots, you can use 3 cups of baby-cut carrots, cut in half. If you don’t have crystallized ginger, you can use 1/2 teaspoon ground ginger.
Look for crystallized ginger in the ethnic-foods or spice section of your supermarket. It’s easy to cut the ginger with kitchen scissors, but run them under hot water first.
Special Touch
Sugared rosemary adds a festive touch to holiday dishes. Sprinkle fresh rosemary sprigs with powdered sugar, or brush rosemary sprigs with water and sprinkle with granulated sugar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 45mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 2g,
    • Sugars 12g),
  • Protein 0g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.