Wednesday, November 17, 2010

apple-ginger glazed carrots

My grandparents' good southern upbringings and their love of grits, sugary veggies, and bacon grease in [almost] everything, did not rub off on me. (I do, however, have a healthy appreciation for sweet tea... Ahem, I digress.) I am not a candied vegetables kind of girl. Most the time a little salt and the occasional dash of pepper or rare pat of butter is good enough for me. Every once in a while, though, I begin to long for syrupy carrots. When the longing becomes un-ignorable, I turn to this super-easy and tasty recipe.

Combine in a pot:
2/3 cup apple juice
1/8 cup brown sugar
1 teaspoon powdered ginger (or 1/2 teaspoon fresh ginger)
2 cups sliced carrots
pinch of salt

Bring to a boil, then reduce the heat so that the mixture begins to simmer. Cover and cook for 15 minutes. Remove lid and cook for 15-20 more minutes, until the syrup is reduced and carrots are tender. Enjoy!


Shelly said...

Until I was an adult & married I don't know if I had ever eaten squash or cabbage without it being fried with bacon. It really is good though!

Laura Railing said...

yum!! That sounds so good! Reminds me of my mom's carrots with just honey, cinnamon, and brown sugar. It's a good alternative if you need something really quick. I'll have to try the recipe you mentioned too though. It sounds good!!