Sandra This sticky, glossy Alton Brown Glazed Carrots recipe is made with fresh carrots, ginger ale, and a pinch of chili powder, ready in just 20 minutes. The hero moment happens when the ginger ale reduces down to a thick, glossy syrup that clings to every slice. I love this dish because it transforms a humble root vegetable into something exciting enough for a holiday table.
The Secret To Getting It Right
I used to struggle with glazed carrots that were either mushy or burnt, but the genius of this method lies in the liquid reduction. By simmering the carrots in ginger ale (or ginger beer), you are steaming them until tender while simultaneously creating the base for the glaze. The sugar in the soda caramelizes as the water evaporates, leaving behind a perfectly thick coating without needing extra brown sugar or honey.
One mistake I made early on was slicing the carrots unevenly, which led to some pieces being undercooked while others were falling apart. It is crucial to cut them on the bias to a uniform thickness so they cook at the same rate. Once I nailed the cutting technique, the reduction timing lined up perfectly with the tenderness of the carrots.
Alton Brown Glazed Carrots Ingredients
- 1 lb fresh carrots, peeled and cut on the bias (1/4-inch thick)
- 2 tbsp unsalted butter
- 1 pinch kosher salt
- 1 cup ginger ale or ginger beer (not diet)
- 1/4 tsp chili powder
- 1 tbsp fresh parsley, chopped (for garnish)
How To Make Alton Brown Glazed Carrots
- Combine and Simmer: In a 12-inch sauté pan over medium heat, combine the sliced carrots, butter, kosher salt, and ginger ale. Cover the pan with a lid and bring the liquid to a simmer.
- Steam the Carrots: Once simmering, remove the lid to stir, then reduce the heat to low. Cover the pan again and let the carrots cook for 5 minutes. This steaming phase ensures they become tender.
- Reduce and Glaze: Remove the lid permanently. Stir in the chili powder and increase the heat to high. Cook, tossing occasionally, until the liquid has evaporated and reduced to a shiny glaze that coats the carrots (about 4 to 5 minutes). Transfer to a serving dish and garnish with parsley immediately.
Recipe Tips
- Ginger Ale vs. Ginger Beer: While standard ginger ale works perfectly for a sweet glaze, using a high-quality ginger beer adds a stronger ginger kick and more complexity.
- Don’t Use Diet Soda: The glaze relies on the sugar in the soda to caramelize and thicken. Diet sodas will just evaporate and leave you with dry, unglazed carrots.
- Watch the Pan Size: A wide 12-inch skillet is essential because it provides enough surface area for the liquid to reduce quickly. A smaller pot will take too long to reduce, resulting in mushy carrots.
- Bias Cutting: Cutting on the bias (diagonally) increases the surface area of each carrot slice, allowing more glaze to stick to each piece.
What To Serve With Glazed Carrots
These carrots have a sweet and spicy profile that pairs beautifully with roasted meats like a Sunday roast chicken or a holiday turkey. They also work exceptionally well alongside pork chops or meatloaf, where the ginger cuts through the richness of the meat.
How To Store
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them gently in a skillet with a splash of water to loosen the glaze, or microwave them in short intervals until warm.
FAQs
- Can I use baby carrots instead? Yes, but baby carrots take longer to cook than sliced whole carrots. You may need to add a splash more ginger ale and extend the covered cooking time by 3-5 minutes.
- Is the chili powder spicy? A quarter teaspoon creates a subtle background warmth rather than overt heat, but you can omit it if serving sensitive palates.
- Can I double this recipe? You can, but you must use a larger pan or two separate pans. Crowding the pan prevents the liquid from reducing properly, which ruins the glaze.
Nutrition
- Calories: 125
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrate: 18g
- Protein: 1g
Try More Recipes:
Alton Brown Glazed Carrots Recipe
Description
A quick and efficient stovetop method that uses ginger ale as a poaching liquid to create a bright, gingery reduction that coats tender carrots in a professional-grade glaze.
Ingredients
Instructions
- Combine the sliced carrots, butter, salt, and ginger ale in a 12-inch sauté pan over medium heat; cover with a lid and bring the liquid to a steady simmer.
- Steam the carrots by reducing the heat to low and keeping the lid on for 5 minutes, allowing the internal starches to soften through moist heat.
- Uncover the pan and stir in the chili powder, which provides a savory counterpoint to the sweetness of the carrots and soda.
- Reduce the liquid by increasing the heat to high and tossing the carrots occasionally; the liquid will rapidly evaporate and transform into a thick, shiny syrup.
- Finish the dish once the liquid has reduced to a glaze that completely coats the carrots, then transfer immediately to a dish and garnish with fresh parsley.
Notes
- Utilizing ginger ale as the cooking liquid provides a complex base of sucrose and gingerol which, upon reduction, transforms into a viscous, aromatic syrup that clings to the carrots’ surface far better than plain sugar water.
- The two-stage cooking process—initial steaming with a lid followed by rapid evaporation without a lid—ensures the internal cellular structure of the carrot is softened through conduction before the exterior is caramelized.
- Incorporating a small amount of chili powder during the final reduction phase provides a subtle capsaicin kick that balances the high sugar content of the glaze, preventing the dish from becoming cloyingly sweet.
