These easy-to-make, Maple Ginger Glazed Carrots are the perfect make-ahead side dish for Thanksgiving, Christmas, or any other holiday. They’re even great for simple family weeknight meals, too. They are sweet, salty, and delicious all in one little healthy bite.
I’ll never forget how much I hated cooked carrots when I was growing up. My mom would make them on the stove, usually starting with canned carrots and I just hated them.
You would think that anything covered with brown sugar and butter would be amazing, but I just wasn’t buying. She would make them all through the fall and winter months, and I totally get it. Carrots are frugal, and they were in season, so that makes for the perfect side dish during those cold months.
It wasn’t until I was in my 40s, in fact, before I actually started enjoying them. It was part of my journey toward a healthier lifestyle that I decided to give them another try. I learned a way to make them that wasn’t super sweet, cooked them just right, and made them absolutely delicious.
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I think the original recipe I followed was in the cookbook, Nourishing Traditions. I, of course, modified it a bit to fit our taste, but I didn’t have to change too much.
I must say this recipe is super simple to make, too. The most hands-on work is peeling and slicing. Otherwise, the recipe is mostly hands-off.
When to Serve Maple Ginger Glazed Carrot Coins
These are awesome for people who are trying to incorporate meal prep and whole foods into their diet. I like to make a big pot of them either on the weekend or on a weeknight that is not full of activities. Then we can eat them all week.
They are the perfect make-ahead side dish for fancy holiday dinners like Thanksgiving and Christmas, but also for simple family dinners. Believe it or not, they even make a great breakfast.
If you’re looking for more make-ahead recipes that are perfect for your next holiday, you’ll love these.
Try these other make-ahead side dishes:
- Make-Ahead Brussels Sprouts with Bacon
- Make-Ahead Salads for Meal Prep, Lunches, and Holidays
- Creamy Mashed Potatoes Made with a Ricer
- Make-Ahead Side Dishes for Thanksgiving Dinner
How to Make Frugal Glazed Carrots
I like to buy my carrots in 2 lb. bags, but sometimes I get them at Costco, where they come in a 10 lb. bag. This recipe is great to use if you’ve let the carrots sit in the fridge too long and they start to get soft. Making these glazed carrots will keep you from having to throw them away.
I always start by grabbing about 2 lbs. of carrots and peeling them. I suppose you wouldn’t have to peel them, but I prefer peeled carrots, and they look prettier, too.
After they are all nicely peeled, I cut the tips and the root ends off.
Then slice them into coins about 1/2 inch thick. I cut the narrow ends thicker so that they all end up cooking in about the same amount of time.
I then put them all in a pot (choose a narrow pot, like this one, over a wide pot) and fill it with enough water just to barely cover the carrots and add 2 T. Butter, 2 T. Maple Syrup, 1 t. Salt, and 1 t. Ground Ginger.
Then bring them to a simmer with the lid off and just keep simmering until the water evaporates. The amount of time this takes will change depending upon the shape of your pot and how many carrots you’re cooking. Plan on them cooking about 30 minutes
After the water has fully evaporated, give them a little taste. This is where you get to decide … do they need more salt? maple syrup? want to add some brown sugar? or more butter? Feel free to be generous depending on what you think they need.
I always make extra so we can have plenty of leftovers for another meal. This just might be the recipe you need in order to convert your kids and family into vegetable lovers.
Maple Ginger Glazed Carrot Coins Recipe
Maple Ginger Glazed Carrot Coins
These glazed carrots are a delicious addition to any meal. Perfect for Thanksgiving, Holiday Dinners, and every other meal.
- 2 lbs. Carrots
- 2 T. Butter
- 2 T. Maple Syrup
- 1 t. Ground Ginger
- 1 t. Salt
Peel and slice the carrots.
Place them in a saucepan and cover them with water.
Simmer with lid off.
Continue simmering until the water evaporates (approx. 30 min.).
Season to taste.
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