24k Carrots

Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas but the added ginger, they could fit into many categories for ZWT. Easy, quick and yummy! If you like a lot of sauce double the sauce ingredients. posted this less 'saucy' to keep the fat and calories down. -- GREAT way to get kids to enjoy this veggie! The sauce is yummy and great on rice or just on a spoon!

24k Carrots

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb carrots, peeled and sliced or 1 lb baby carrots, whole

  • 2

    tablespoons brown sugar, packed

  • 2

    tablespoons butter or 2 tablespoons margarine

  • ½

    teaspoon ground ginger

  • SUGGESTION: I like to use fresh ginger root, about ½ to 1 tsp chopped fine. I OFTEN make them in the microwave, which means you throw the above ingredients into a glass casserole along with about 1 T. water, cover it with plastic wrap, and micro cook for 6 to 8 minutes right when you are ready to serve.


1 Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor). 2 Melt butter and add brown sugar and ginger, stirring to blend. 3 Add sauce to carrots and stir to coat.


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