Ginger-Glazed Carrots
2 tablespoons (30 ml) coconut oil or ghee
1 pound (454 g) carrots, peeled and cut diagonally into ¼-inch slices
½ cup chicken or vegetable stock
1 teaspoon (5 ml) minced fresh ginger
1 teaspoon (5 ml) ground ginger
½ teaspoon chili powder
½ teaspoon salt
1 tablespoon (15 ml) chopped fresh flat-leaf (Italian) parsley
- Heat the oil over medium heat in a large skillet or a medium-size pot that is already hot. When the oil is hot, stir in the carrots, stock and fresh ginger. Cover and simmer for about 5 to 10 minutes, or until the stock has almost fully evaporated.
- Stir in the ground ginger, chili powder and salt and cook until the carrots are soft, but not totally mushy. Sprinkle with parsley and serve immediately.
NOTE: If your local farmers’ markets carry carrots in assorted colors, by all means go for those, as that would make this a super-colorful dish!
These ginger-glazed carrots simmer in stock with fresh ginger until the liquid reduces to a glossy glaze, then take on chili powder and ground ginger for real warmth. They go from fridge to table in about 15 minutes. The double dose of ginger makes them far more interesting than plain boiled carrots.
Pro Tips for Success
- Cut the carrots on the diagonal into 1/4-inch slices. The angled pieces cook evenly and catch more of the glaze.
- Simmer the pan covered until the stock has almost completely evaporated. That reduction is the glaze - no sugar needed.
- The fresh ginger goes in with the stock and the ground ginger joins later, so you get both bright ginger heat and deep ginger warmth.
- Cook the carrots until soft but not mushy. They should still have a little bite when they come off the heat.
- If your farmers' market carries carrots in assorted colors, use them - the finished dish becomes wonderfully colorful.
Frequently Asked Questions
Are ginger-glazed carrots paleo?
They are. The glaze is reduced stock and coconut oil (or ghee) with no brown sugar or honey - just carrots, ginger, and spice.
Can I make this dish ahead of time?
Yes - the carrots reheat well in a covered skillet with a splash of stock. Slightly undercook them if you plan to rewarm later.
Can I use only ground ginger?
Fresh ginger adds a brightness that ground ginger cannot match. If you only have ground, use 2 teaspoons total to compensate.
What should I serve with ginger-glazed carrots?
They are a natural side for roasted meat or chicken, and their gentle sweetness balances spicy mains beautifully.
Ingredients
Method
- Heat the oil over medium heat in a large skillet or a medium-size pot that is already hot.
- When the oil is hot, stir in the carrots, stock and fresh ginger.
- Cover and simmer for about 5 to 10 minutes, or until the stock has almost fully evaporated.
- Stir in the ground ginger, chili powder and salt and cook until the carrots are soft, but not totally mushy.
- Sprinkle with parsley and serve immediately.
