Molasses and Ginger–Glazed Carrots

Molasses and Ginger–Glazed Carrots
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  • 2 teaspoons grated ginger
  • 2 tablespoons light molasses
  • 2 tablespoons dark brown sugar
  • 4 tablespoons unsalted butter (½ stick)
  • 4 pounds carrots

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice wat...

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