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    Home » Recipes » Vegan Recipes

    Gingered Baby Carrots

    Published: Nov 26, 2012 · Updated: Mar 2, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    You'll love these sweet and spice-filled Gingered Baby Carrots. This almost chutney-like side dish pairs well with all kinds of mains!

    Baby carrots on a plate
    Jump to:
    • How to Make Gingered Baby Carrots
    • Gingered Baby Carrots FAQs
    • Recipe
    • Comments

    This simple side dish of baby carrots flavored with lots of ginger and sweet dried fruit goes well with with curries and grain pilafs.

    How to Make Gingered Baby Carrots

    1. Heat oil in a large skillet.
    2. Add carrots, orange juice, and ginger.
    3. Cover and cook until carrots are tender to your liking.
    4. Add remaining ingredients and cook a bit longer.
    5. Serve.

    Full directions for how to make Gingered Baby Carrots are in the printable recipe card below.

    Gingered Baby Carrots FAQs

    How long can you store these gingered carrots?

    You can store these gingered carrots in the fridge for up to 1 week. Make sure to keep them in an airtight container. It's best to use a glass, ceramic, or other microwave-safe dish so you can reheat them easily.

    Can I switch up the spices in this dish?

    You can easily switch up the spices in this recipe. However, just keep in mind that this is a more sweet dish. It might taste really good with some chilli spice or some cinnamon!

    Here are more recipes for making the most of carrots.

    Recipe

    Baby carrots on a plate

    Gingered Baby Carrots

    You'll love these sweet and spice-filled Gingered Baby Carrots. This almost chutney-like side dish pairs well with all kinds of mains!
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    Servings: 4
    Calories: 135kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ tbsp olive oil
    • 16 oz fresh baby carrots
    • ¼ cup orange juice preferably fresh
    • 2 tsp fresh ginger or more to taste, grated
    • ½ cup dried apricots or prunes, sliced
    • ¼ cup fresh cilantro or parsley, minced
    • 2 tbsp fresh dill minced, optional
    • 2 scallions thinly sliced
    • salt and freshly ground pepper to taste

    Instructions

    • Heat the oil in a large skillet.
    • Add the carrots, orange juice, and ginger.
    • Cover and cook for 12 to 15 minutes, or until the carrots are tender-crisp to your liking.
    • Stir in the remaining ingredients, and cook for another minute or so.
    • Serve at once.

    Nutrition

    Calories: 135kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 92mg | Potassium: 516mg | Fiber: 5g | Sugar: 16g | Vitamin A: 16397IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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