Glazed Carrots

Glazed Carrots

When it comes to pairing carrots with other flavors, I like keeping it in the same botanical family. That’s because the carrot and its cousins celery, parsley, caraway, dill and fennel all share a unique flavor compound, petroselinic acid. By seasoning carrots with, say, fresh parsley, not only can we build a portfolio of contrasting flavors, the intensify the carrot flavor itself is amplified…that’s right…to 11!

Glazed Carrots

  • 1 pound carrots (about 8 medium, peeled and cut 1/4-inch thick on the bias)
  • 1.5 tablespoons unsalted butter
  • Heavy pinch kosher salt
  • 1 cup ginger beer (No, there's no alcohol in that.)
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh parsley leaves
  1. Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat. Cover and bring to a simmer. De-lid, stir, reduce the heat to low, re-cover and cook for 5 minutes. De-lid, add the chili powder and increase the heat to high.
  2. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.
  3. Move to a serving dish, sprinkle with the parsley and serve.

Personally, I like this as much cold as I do hot…meaning a lot.



Add yours
  1. 2

    I didn’t have carrots, so used fish sticks instead. No ginger beer, so I used 3/4 cup of tequila. Instead of butter I used Greek yogurt. And I subbed 3 habaneros for the chili powder. I cooked it sous vide for 4 hours at 155°.

  2. 6
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  3. 7
    Brooks Davis

    I really like Jim’s comment about using a little curry powder in place of the Chile powder. Carrying the modification idea a little further, I am going to try fresh dill instead of parsley at the end. Ground fennel seeds instead of the chili powder ? Great recipes inspire variations, this glazing technique disguised as a carrot recipe invites variations and experimentation.

    Alton, you make poking around in the kitchen cool. Thank you.


  4. 8
    Anne Surdzial

    Ginger beer works better than ginger ale. Also, if you make it the day before, it tastes even better (and saves time on the day)!

  5. 9
    Mike D

    Any adjustments for scaling it up? I’d like to make 2-3 times the recipe, and wondering if you need to make any adjustments to the glazing / timing?

  6. 10

    The company “Ginger People” makes an excellent Ginger beer. I’m going to use that and try out this recipe! I love carrots, this might take it to the next level.

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  9. 15

    I’ve made this in several variations. Tonight I didn’t have enough carrots so I added cubed sweet potatoes, and I didn’t have ginger ale, so I used a cup of water, 3 tablespoons of cane sugar, and 5 thin slices of ginger simmered similar to making a simple syrup, then added all the ingredients to that. I did remove the ginger, but real ginger fans could sliver them up and leave them in. Yum.

  10. 17

    Any suggestions on which kind of ginger beer to use? I’ve tried several different kinds and have found some to be quite drinkable and refreshing, and some to be far to strong and ginger-y to drink by itself. What has worked for you?

  11. 18
    Jackie O

    In response to a previous comment/question, I’ve made this recipe many times and always used ginger ale. It was excellent with the ale, so yes it can be used as a substitute. I need to try making it with the ginger beer and see if there is a difference.

  12. 23
    Kit White

    This looks like and excellent dish. I have had ginger beer in the past. It’s tasty and quite gingerful. I wonder if regular ginger ale would suffice. Would it be gingerry enough?

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