Categories:Viewed: 6 - Published at: 8 years ago


  • 12 md. size carrots, peeled and cut into 1-inch lengths
  • 4 Tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar
  • 1-1/2 tsp. ground ginger
  • 1/2 tsp. caraway seeds , whole


  • Put the carrots in a saucepan and add cold water just enough to cover.
  • Cook the carrots over medium high heat until tender about 25 - 30 minutes.
  • Melt the butter in a small saucepan over low heat.
  • Add the brown sugar, ginger and the caraway seeds.
  • Mix and set aside.
  • When the carrots are done, drain them and return them to the pot.Pour the butter mixture over them and cook over low heat for five minutes stirring occasionally.
  • Transfer to a serving dish and serve while still hot.