Ginger Glazed Carrots

Amy Herald


This makes a great vegetable side dish for any Asian marinated meat dishes.


☆☆☆☆☆ 0 votes

10 Min
10 Min


  • 2 Tbsp
    peanut oil
  • 2 c
    carrots, scraped and diagonally sliced
  • 1 medium
    onion, quartered
  • 1 c
    pineapple tidbits, drained (reserve juice)
  • 2 tsp
    fresh ginger root, minced
  • 2 Tbsp
    brown sugar
  • 1/4 c
    soy sauce
  • 1/4 c
    reserved pineapple juice
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    oriental 5 spice blend
  • 1 Tbsp
    cornstarch, mixed with 2 tbsp. cold water

How to Make Ginger Glazed Carrots


  1. Meanwhile, heat onions in 2 Tbsp. peanut oil in wok or frying pan for 2 minutes. Add ginger. Continue to saute until onions are soft.
  2. Add pineapple tidbits. Saute until onions are beginning to caramelize and pineapple starts to brown.
  3. Add carrots and soy sauce, pineapple juice, garlic powder and 5 spice blend. Heat 1 minute. Make a well in center of stir-fry. Add cornstarch mixture. Stir until thickened. Remove from heat. Toss lightly to completely coat.

Printable Recipe Card

About Ginger Glazed Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Quick & Easy

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