When I first read the original recipe in Fresh Start, a cookbook from the mid-1990’s, I thought it seemed too easy. A non-fat glazed carrot? Puh-lease! It’d be okay at best.
I am happy to admit when I am wrong, especially when something tastes this good! I doubled the recipe when I made these a couple of weeks ago when I had everyone over and there were hardly any left. Mixing the brown sugar with water instead of butter lets the flavors get into the carrots without actually sticking so you get the flavor without the clogged arteries.
- 1 lb baby carrots
- 1 tsp ground ginger
- ¼ c brown sugar
- 1 Tbsp hot water
- In med saucepan, bring water to a boil. Add the carrots and bring back to a boil. Cook the carrots for 10-12 minutes or until tender but not mushy.
- Meanwhile, mix the ginger, brown sugar and hot water to make a syrup. Add more water if needed.
- Drain the carrots and return them to the pan. Stir and pour the brown sugar mix over the carrots. Stir to coat and cook 2-3 minutes until warm.