Glazed Carrots

Not too sweet, not mushy. Just right.

It’s November again, kids, and that means that this month’s recipes will all revolve around Thanksgiving.

Today’s recipe: glazed carrots, another Alton Brown recipe from Food Network. I love this one, and honestly don’t know why I don’t make them more often throughout the year.


  • 1 pound carrots (approximately 7 medium), peeled and cut diagonally in 1/2-inch thick slices
  • 2 Tbsp unsalted butter
  • Heavy pinch kosher salt
  • 1 cup ginger ale
  • 1/2 tsp chili powder


In a lidded pan over medium heat, combine carrots, butter, salt and ginger ale. Cover and bring to a simmer.

Once simmering, remove the lid and stir. Re-cover and cook for 5 minutes.

Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, about 5 more minutes. Serve immediately.


The adults liked them. The Tiny Kitchen Assistant is no fan of raw carrots, and complained that he really didn’t like these at all, yet he actually ate a few without bribery or coercion. Turns out that he much prefers regular old plain cooked carrots to the sweet and yummy version. Maybe he realized that the recipe included butter?

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