Glazed Orange Ginger Carrots

carrots cooked

Our Ontario Nantes carrots are a good way to keep eating locally grown food through the winter.  This side-dish recipe is made with your kitchen’s basic ingredients and comes together quickly.  At the end we’re including two ways you can use any leftover cooked carrots in a soup or a Morrocan-flavoured salad.

Reesor’s Market & Bakery is carrying the Nantes variety of carrot from now until the new crop of spring Ontario carrots is harvested.  Recognized by their blunt tip and their delicious, sweet flavour Nantes are the favourite of many of our customers.  Nantes carrots from the Holland Marsh, the heartland of Ontario’s carrot producers, are tasty fresh or cooked.

    • 6 large carrots, cut on diagonal or your preferred shape
    • 3 Tbsp butter
    • 2 Tbsp orange juice
    • 1 Tbsp brown sugar
    • ½ tsp ground, dried ginger or 1 tsp grated fresh ginger-root
    • Grated zest from one orange

Cook carrots in a medium saucepan, adding enough water to cover.  Bring to a boil and then simmer until the carrots are crisply tender.

Drain water and return carrots to the saucepan.
Add all the remaining ingredients. Continue cooking, stirring occasionally until heated through, about 3-5 minutes.


Puree the glazed carrots in a food processor or blender, adding some chicken or vegetable broth and heat.  Then add some milk or cream heating gently. Add salt and pepper to taste to make Carrot Ginger Soup.

In a small bowl mix together ¼ tsp chili powder, ¼ tsp ground cinnamon, ½ tsp minced garlic, juice of half a lemon, splash of olive oil, salt and freshly ground black pepper.  Pour the dressing over your left-over cooked carrots, mixing together for a  Marinated Salad with the flavours of Morocco.  Add fresh or preserved green or red pepper if you have some on hand.