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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Any
Keyword: glazed carrots
Servings: 4
Calories: 208.2kcal
Author: Susan Pridmore
Vegetable peeler
Chef's knife
- 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
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.
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