Gingery Glazed Carrots Recipe

J. Kenji Lopez-Alt

Note: Feel free to vary the flavorings as desired. Omit ginger and thyme and replace with other herbs or spices (orange zest works well, as does star anise, fennel, chilies, etc.). For tips on how to cut carrots, check out our Knife Skills: Carrots, and for ginger, our Knife Skills: Ginger guides. If carrots sit in the pan for too long after cooking, there's a chance the liquid will over-reduce and thicken or break. If this occurs, add a few tablespoons of hot water and stir to combine. The sauce should come back together to the right consistency.

Recipe Facts

Active: 15 mins
Total: 30 mins
Serves: 8 to 12 servings

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  • 3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourné (see method here)

  • 1 one-inch piece ginger, peeled and cut into julienne (see method here)

  • 4 sprigs fresh thyme

  • 2 cups low-sodium chicken broth

  • 4 tablespoons unsalted butter

  • 3 tablespoons granulated sugar

  • Kosher salt and freshly ground black pepper

  • 1/2 teaspoon cornstarch

  • 1 teaspoon fresh lemon juice


  1. Combine carrots, ginger, thyme, chicken broth, butter, sugar, 1 teaspoon salt, and a few grinds black pepper in a 12-inch straight-sided sautée pan or Dutch oven and place over high heat. When liquid boils, cover and cook stirring occasionally, until carrots are almost completely tender (carrots should give very little resistance when poked with a cake tester or knife), about 10 minutes. If liquid drops to below 1/2-inch during cooking, top up with a cup of hot water.

  2. Remove lid and continue cooking carrots at a rapid boil. Combine cornstarch with 1 teaspoon water in a small bowl and stir with a fork until homogenous. Pour cornstarch mixture into carrots and stir to combine. Continue cooking until sauce is reduced to a syrupy glaze. Pick out thyme sprigs and discard. Off heat, add lemon juice and stir to combine. Season to taste with more salt and pepper. Transfer to a serving dish and serve.

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Nutrition Facts (per serving)
93 Calories
4g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 93
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 196mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 2g
Vitamin C 4mg 22%
Calcium 37mg 3%
Iron 0mg 3%
Potassium 304mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)