Ginger Glazed Carrots

February’s Improve Cooking Challenge ingredients are Ginger and Carrots!

Ginger is not an ingredient I am real familiar with, so I did a little research to share with you.

Ginger root or ginger is consumed as a spice, medicine or a delicacy.  This root was first grown in South Asia and has extended to production in Eastern Africa and the Caribbean.

There are a variety of food and beverage uses for ginger:

Powdered ginger is used in baking breads, cakes, cookies and crackers. My most common and limited use of this spice.

Ginger can be an ingredient in beer, liqueurs, teas and wine.

After pickling ginger in sherry or vinegar it can be a snack food.

Ginger is used as a food preservative.

Tea is made by steeping ginger root in boiling water.

Ginger can be made into candy.

Medicinal uses:

Ginger has positive effects on tummy troubles easing nausea and fighting against diarrhea.  

Ginger binds to serotonin receptors causing beneficial effects on anxiety.

Research continues on ginger’s ability to ease the pain of arthritis and its potential usefulness treating heart disease.  

I really wanted to use fresh ginger root for my ICC recipe, as I have never used it before.  Plans changed and I ended up using a recipe calling for powdered ginger. 

We had friends over last weekend and my side dish turned out very tasty.  I served ginger glazed cattots with roast beef, baked potatoes, corn and a veggie tray.   The carrots were approved by all.

Adapted from McCormick Ginger Glazed Carrots

Ingredients:

1 pound Carrots

1/2 C Water
2 T Honey
4 T Orange Juice – Fresh
3/4 teaspoon Ginger, ground
1/8 teaspoon Nutmeg, ground
1/8 teaspoon salt
Zest of one Orange

Directions:

1. Wash, peel and cut carrots in half-length wise.

2. In a small bowl mix water, honey, orange juice, ginger, nutmeg and salt. Pour over carrots.

3. Bake uncovered, in 400 degree oven, for 30 minutes or until carrots are tender. 

Linking up with:

The Imporve Cooking Challenge at Frugal Antics of a Harried Homemaker 

Cast Party Wednesday #28 at Lady Behind the Curtain

Full Plate Thursday at Miz Helen’s Country Cottage

Weekend Pot Luck #5 at The Country Cook and Friends

Here is what other ICC Participants Made:


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20 Responses to Ginger Glazed Carrots

  1. Kristen says:

    I’d like a big serving of those carrots with some roast beef, too! What a great, simple, but delicious dish.

  2. Lisa~~ says:

    I adore glazed carrots and your recipe looks delicious.

    If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: Shrimp & Avocado Salad with Carrot Ginger Dressing

    Lisa~~
    Cook Lisa Cook

  3. Linda says:

    They look delicious! :-)

  4. J says:

    My son C had a friend from China, who made the most delicious fish w/ fresh ginger. Can’t replicate though.

  5. Candy C. says:

    I like that they are baked, very easy! :)
    Candied ginger is yummy and useful for motion sickness, trust me I know! I love the pickled ginger that comes with sushi; although, I only eat California Rolls! LOL!!
    I always enjoy your little history lessons too!

    • Robyn says:

      I should try the candied ginger. If it works for me I will be very greatful!
      Glad you like the History lesson, Candy. I think it’s neat to learn a little bit about everyday stuff.

  6. Madge says:

    Glazed carrots are delish! Your recipe sounds so good! Thanks for stopping by my blog this morning! I hope you come by again! I also have a ‘blog hop’ called ‘Weekly Top Shot’ which opens every Sat. and closes the following Fri. You choose your best shot of the week and share!

  7. Robyn…I don’t cook or bake so very often with ginger…so glad to read all about it in your post! I love the glaze on these carrots! A perfect side dish…a little sweet and savory! : )

  8. Terry says:

    I like that they are baked, look yummy.

  9. These look really delish! Come Check out my Carrot Cake Ice Cream!

  10. Robyn! Looks yummy. Since I can’t buy fresh ginger locally, I buy dried ginger root from Penzey’s and also the powdered ginger for recipes. I drink ginger tea daily. Candied ginger is FANTASTIC to munch on also. I’ll definitely try this recipe!

    • Robyn says:

      Thanks for stopping in, Katie! I am going to have to find some ginger to munch on, especially if it helps with motion sickness. I will have to check into dried ginger root. Hope you enjoy the Glazed Carrots.

  11. Your recipe looks wonderful. I love all the info in your post!
    Creative recipe!

  12. Kiri W. says:

    Simple and perfect – well done! :)

  13. Miz Helen says:

    Your Ginger Glazed Carrots look delicious. We just love Carrots and will really enjoy these. Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  14. beti says:

    such a simple and delicious side dish, thanks for sharing they look fabulous!

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