Listen, Linda. If you’re tired of carrot cake and dipping carrot sticks in ranch dressing, I give you a new option…ginger candied carrots. These carrots are candied in brown sugar and ginger and topped with toffee bits and roasted pistachios. A decadent blend of sweet and salty with spice that boasts all the right things to make you tingle from your taste buds to your soul.
I initially made these carrots on a whim for Easter. My first go-around was such a hit with family and friends that I’ve made them three times in a few weeks. Each time I’ve cut my carrots differently. This particular time I used a potato peeler to create carrot noodles. Some alternatives you can use are baby carrots, chopped carrots, julienned carrots, spiraled carrots…it really doesn’t matter. These carrots are an easy recipe to add to your Rolodex in case you need to pull up to the function with the goods.
GINGER CANDIED CARROTS
4
servings30
minutes15
minutes45
minutesIngredients
2 pounds carrots, cut to your preference
4 tablespoons butter, divided
Ginger (3-5 inch piece), freshly chopped or minced
1/2 cup brown sugar
2 tablespoons honey (optional)
Toffee bits
Roasted salted pistachios, roughly chopped
Directions
- Melt 2 tbsp of butter in an oven-safe skillet over medium-high heat.
- Sauté ginger until fragrant. Add carrots, mix well coating carrots with butter and ginger. Add more butter and/or ginger if needed. Cook until carrots are tender to your preference. If carrots are thicker, cook until a fork can easily puncture carrots.
- Meanwhile, heat remaining 2 tbsp of butter, brown sugar, 1/4 cup fresh ginger, and honey until butter is melted and sugar has dissolved (I used a microwave & a measuring cup), stir well. Add mixture to skillet, mix well coating all carrots.
- Optional – transfer skillet to oven, broil on Hi on the top rack for 5 minutes or until carrots begin to char on tips and edges
- Garnish with toffee bits and pistachios. Serve hot.
Recipe Video
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