Ginger Glazed Carrots
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These Ginger Glazed Carrots are a flavor-packed roasted carrot recipe glazed with pungent aromatics, citrus, and herbs. Sweet and savory, they are a delicious side dish you will love.
Ginger Glazed Carrots is one of my favorite Easter carrot recipes and is inspired by a Daphne Oz recipe. The carrots are oh-so-tender, flavorful, and completely perfect for spring, or any season or holiday for that matter. In fact, the kids at my house eat them like candy!
When to Serve Glazed Carrots
Roasted and glazed carrots are perfect for Sunday dinners, and holidays like Easter, Thanksgiving, and Christmas. But if you love the sweet and savory flavors of carrots, they are perfect all year.
Ingredients for Ginger Glazed Carrots
These simple yet flavor-packed glazed carrots only require a few ingredients. The exact measurements are in the recipe card at the bottom of this post. Here’s what you need:
- Carrots: I like to choose organic carrots and leave about 1-inch of the green tops intact
- Olive oil
- Oranges: for zest and juice
- Garlic cloves
- Ginger Ale
- Fresh ginger
- Hazelnuts (toasted); these are optional but give a delicious crunchy texture to the carrots
- Fresh parsley
Kitchen Tools
These carrots are sauteed on the stovetop before finishing in the oven. All you need is a large, oven-safe saute pan where you can lay the carrots out in an even layer.
A garlic press is helpful and a zester (or box grater) is needed for the oranges and is helpful with the ginger.
How to Make Ginger Glazed Carrots
Preheat the oven to 400 degrees F.
Step 1: Make the Glaze
In a large bowl, toss the carrots with olive oil and season generously with salt and pepper. Zest and juice an orange, and mince the garlic and ginger (reserve half of the ginger for the garnish). Add to the carrots and toss to coat.
Step 2: Saute the Carrots
Heat an oven-safe saute pan over medium-high heat. Arrange the carrots in an even layer and pour in the ginger ale. Cook the carrots until they begin to brown.
Step 3: Finish in the Oven
Transfer the carrots to the oven and roast for 25 to 30 minutes, or until they are fork-tender and the glaze is reduced. Remove from the oven and let cool slightly.
Meanwhile, in a small bowl, combine the remaining orange zest, juice, and ginger. Then add the hazelnuts, parsley, and season with salt and pepper. Sprinkle over the carrots before serving.
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Ginger Glazed Carrots
Ingredients
- 1 ½ lbs carrots peeled
- 4 tablespoons olive oil
- Salt and freshly cracked Black Pepper
- 2 oranges zested and juiced; divided
- 2 smashed cloves garlic
- 1/2 cup Ginger Ale
- 1 tablespoon ginger finely minced
- 1/4 cup chopped toasted hazelnuts
- 1/4 cup chopped fresh parsley; divided
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, toss the carrots with 4 to 5 tablespoons olive oil and season generously with salt and pepper. Then combine the zest and juice of one orange, the minced garlic, and half of the ginger; toss to coat.
- Heat a large oven-proof saute pan over medium-high heat. Arrange the carrots in an even layer in the saute pan and pour the ginger ale into the pan. Cook the carrots on the stovetop until they begin to brown.
- Transfer the carrots to the oven and cook for about 25 to 30 minutes, or until fork-tender.
- Once the carrots are cooked and the glaze is reduced, remove them from the oven and allow them to cool slightly.
- Meanwhile, in a small bowl, mix together the remaining orange zest, juice, and ginger. Then stir in the hazelnuts, parsley, and season with salt and pepper. Sprinkle the mixture over the carrots just before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.