Molasses and Ginger–Glazed Carrots
- 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...