I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! —Jeannette Sabo, Lexington Park, Maryland
Ingredients
- 4 pounds medium carrots, cut into 1/4-inch slices
- 1/4 cup water
- 3 tablespoons butter, divided
- 1 tablespoon minced fresh gingerroot
- 1/3 cup maple syrup
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh parsley, optional
Directions
- In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Uncover and cook until carrots are crisp-tender, 6-8 minutes longer.
- Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.
Holiday Favorites
Loading Popular in the Community
Loading Reviews
