Glazed Carrots

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I have been making glazed carrots for 35 years, and this is the most perfect outcome! Depending on what I am serving them with, I sometimes add a little ground ginger and drizzle some creamed honey. This recipe as is, is also perfection...although everything Alton does is perfect!

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Loved this recipe. First time I've ever made glazed carrots in my life, and I'm 44. Wanted a recipe that would turn out sweet-hot or spicy-sweet, and with the addition of a little brown sugar, this one did. I also put in a little black pepper and salt. A LITTLE too much heat for us. I had doubled the recipe, using a full 2 lb bag of carrots so used a full tsp of chili powder. The heat builds, bite after bite. So I'd probably cut that back to just half the amount next time. I just added a little brown sugar close to the end of the reducing time at the end, and they ended up just exactly like I wanted them to! Oh, and what is "premium" ginger ale? I used Schweppes.

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I made these carrots for dinner tonight - what a quick, easy and delicious side. I elected not to use premium ginger ale and the recipe did not suffer as a result.

It did take a while for it to cook down to a glaze, but I just turned up the heat and continue tossing them in the pan. I tasted one before the glaze had finished cooking down - there's a huge difference in flavor once the liquid is gone.

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If you follow this recipe closely you will have the best glazed carrots ever! And when you tell people that you used ginger-ale they can never believe it. Kids love them!

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These were great, the whole family loved them. But, I did add two other ingredients: chopped crystallized ginger and some maple syrup... I know, I'm bad, but I always have to have some sweetness in my carrots to counteract the bitterness. I'm looking forward to making this recipe again and again, it was so easy.

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This recipe was GREAT! I used Reed's extra ginger brew and a bag of baby carrots sliced in half. Although the ginger flavor is not extremely heavy, this dish is really good and not too sweet. After reading the other reviews about replacing the chili powder with curry powder, I decided to use Garam Masala. It turned out well because the spice is mild. For those who had difficulties making a glaze... you have to turn the heat full blast for the last five minutes and let it really boil. Thanks to all of the other reviewers, this recipe met my expectations. The carrots are not too mushy but not raw.. just the right crunch. Thanks again AB for a great recipe!

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This recipe is excellent. We all like carrots in our household. But adding the ginger ale was really a terrific idea. If you want to pump up the ginger taste, add some crystallized ginger. It works so well with the carrots.

This recipe is so adaptable and that's what I love about it. I added onions or shallots also, and it all tastes so wonderful.

Another great recipe from my dreamboat AB!

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I made these for a family gathering, and everyone was blown away! They have been requested for mother's day again this year, and I'm looking forward to making them. The flavor is mild and delicious. Even the kids were cleaning their plates!

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I thought they were good but I was dissapointed in the final product after so many rave reviews. I cooked them for a long time but the "sauce" really wasn't thick enough. My husband, who loves carrots, only thought they were ok.

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I made these carrots for Easter dinner. In the rush of getting other things done I kept the cover on the pot. As a result I didn't get much of a glze. When I realized what I did I turned the heat up high and reduced the giner ale - but not to the point of it becoming thick ( which is what I supposed would happen The carrots were delicious !! Naturally sweet with a hint of ginger flavor....we loved them. Don't know whether I did this right or wrong - but great results.