Maple Ginger Glazed Carrots
Equipment
- cutting board
- knife
- frying pan
- Bowl
- measuring cups and spoons (or you can eyeball it)
Ingredients
- 1 kg carrots approximately 12 carrots or 2 small bags of frozen baby carrots
Glaze
- 1/4 cup brown sugar
- 1/4 cup oil I use canola oil but you can use your favourite oil
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- water if using raw carrots you will need to add a bit of water to the glaze
Instructions
For raw, fresh carrots
- peel carrots and cut into about 2" long and 1/4 - 1/2" wide pieces
- add a Tbsp of water to glaze until it is liquidy enough that you can coat carrots evenly
For frozen carrots
- defrost carrots (my preferred method is to put in a bowl, cover with water and microwave on sensor reheat until it's done)
- drain liquid
- toss with glaze as is (do not add water)
Cooking the carrots
- heat frying pan on medium heat
- once the pan is hot, pour carrots and glaze into frying pan
- cook for 10-15 minutes until carrots start to brown and glaze thickens
- enjoy!