Friday, October 21, 2011

Ginger Glazed Carrots

I feel as though I am always lacking a good vegetable side. After cooking the main dish, we are usually so hungry we rarely want to spend any more time in the kitchen than we need to. However, this really is no excuse.

While we usually just opt for a quick salad or a microwaveable vegetable bag, I know there are plenty of sides that take little time and effort. Since we had picked up some carrots in bulk recently, I started scouring Food Network and saw this recipe with many positive reviews. I incorporated it into one of our meals and we both instantly took to it. It is a great and quick side dish that will pair lovely with just about any meat entree.


  • 1/2 pound carrots, approximately 3-4 medium, peeled and cut on the bias 1/4-inch thick
  • 1 Tbsp unsalted butter
  • Heavy pinch kosher salt
  • 1/2 cup good-quality ginger ale*
  • 1/4 teaspoon chili powder
  • 1-1/2 tsp chopped fresh parsley leaves


  1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. 
  2. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. 
  3. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. 
  4. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
Source: Alton Brown

* Note: The first time I made this, I used Canada Dry Ginger Ale... and the ginger flavor was really lacking. I used a much higher quality ginger ale by Reed's Ginger Beer (you can purchase it at Trader Joe's) and the ginger flavor was just perfect. Another ginger brewI would recommend is by Maine Root (Whole Foods). 


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