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A serving platter of glazed carrots with a serving fork.
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Tangerine-Ginger Glazed Carrots

Carrots simmered in a glaze of tangerine juice, butter, ginger and brown sugar, for a great side dish for many entrees.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Any
Keyword: glazed carrots
Servings: 4
Calories: 208.2kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 1 pound carrots mixed colors (2 bunches of carrots)
  • 1 ½ cups freshly squeezed tangerine juice or use jarred tangerine juice
  • 4 tablespoons unsalted butter
  • 1 tablespoon grated ginger about a 2” piece, or purchase a tube of ginger paste by Gourmet Garden
  • 1 tablespoon packed brown sugar
  • 1 teaspoon kosher salt

Instructions

  • Peel and stem the carrots, leaving about 1 inch of the green stems intact.
  • Combine the remaining ingredients in a skillet large enough to accommodate the carrots, and add the carrots.
    Add enough water to just cover the carrots. Simmer until the carrots are tender. The length of time will depend on the thickness and freshness of the carrots, but 15-30 minutes is a realistic range.
  • When the carrots are tender, remove from the pan. The sauce should be thick and glaze-like. If it isn't, reduce it until it is over medium heat. Pour the sauce over the carrots.
  • Serve warm. 

Nutrition

Calories: 208.2kcal | Carbohydrates: 23.8g | Protein: 1.9g | Fat: 12.6g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30.1mg | Sodium: 663.1mg | Potassium: 542.5mg | Fiber: 3.6g | Sugar: 17.5g | Vitamin A: 19528.5IU | Vitamin C: 34mg | Calcium: 60.6mg | Iron: 0.6mg