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Nutrition Facts
Serving Size 1 (127g) Recipe makes 4 servings
Calories 124
Calories from Fat 54		(43%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 122mg		5%
Potassium 392mg		11%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 3.2g	12%
	Sugars 11.8g
Protein 1.1g		2%
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Canadian Thanksgiving

24k Carrots

Recipe #152441 | 15 min | 15 min prep | add private note

⁽¹³⁵⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Jan 19, 2006

Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas but the added the added ginger they could fit into many categories for ZWT. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!

SERVES 4 (change servings and units)

Ingredients

1 lb carrot, peeled and sliced or baby carrot, whole
2 tablespoons brown sugar, packed
2 tablespoons butter or margarine
1/2 teaspoon ground ginger

Directions

1
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
2
Melt butter and add brown sugar and ginger, stirring to blend.
3
Add sauce to carrots and stir to coat.

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Featured Reviews for This Recipe

From: CIndytc

On Nov 15, 2009

These were excellent carrots..I used splenda brown sugar and will be making these for our annual family xmas dinner at our Uncles...They will go perfect with his ham...thanks

0 people found this review helpful

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From: Outnumbered By Peanuts

On Oct 4, 2009

Very yummy! Made these to go with dinner last night. I used 1/2 lb of the frozen crinkle cut carrots. I kept the sauce ingredients at 2 tbsp brown sugar and 2 tbsp margarine but decreased the ginger to 1/4 tsp which was plenty for my family's tastes. I'll definitely increase the sauce ingredients in the future to make it more 'saucy' though. I also think next time I'll try subbing cinnamon for the ginger because my family likes cinnamon on carrots and I think it will work well with this method. Thanks for posting!!!!!!!!

0 people found this review helpful

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From: MollyJ

On Jan 28, 2006

I also like to make carrots this way but I like to use fresh ginger root, about 1/2 to 1 tsp chopped fine. I OFTEN make them in the microwave, which means you throw the above ingredients into a glass casserole along with about 1 T. water, cover it with plastic wrap, and micro cook for 6 to 8 minutes right when you are ready to serve.

22 people found this review helpful

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From: Sherie717

On Mar 29, 2007

These had good flavor, BUT, I did not rate them because I followed the other reviewer's suggestion and microwaved them. I have never done that before and DO NOT recommend it. The first batch I made using the directions given in the review resulted in horribly shriveled and overcooked carrots. The second batch, I halved the amount of cooking time and still they came out shriveled and overcooked but somewhat edible. However, as I stated before, the flavor was still good. So, next time I will go back to making them via stovetop and I'm sure I will love them!

6 people found this review helpful

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