Looking for a side dish that adds a cozy, spiced flair to your meal? These Gingerbread Spiced Carrots are the perfect blend of sweet and spice, making them a delightful addition to any dinner table. They're especially great around the holidays when you're craving those warm, festive flavors.
Carrots are the star here, offering a natural sweetness that pairs beautifully with the spices. Butter adds richness and helps carry the flavors, while dark brown sugar deepens the sweetness with its molasses notes. The mix of ground ginger, cinnamon, allspice, and cloves gives that classic gingerbread flavor. A pinch of salt balances everything, and a splash of vanilla extract adds a smooth, aromatic finish.
These carrots make a delightful side dish to a roast chicken or pork tenderloin. They also pair well with creamy mashed potatoes or a simple green salad. For a vegetarian feast, serve them alongside a hearty grain like quinoa or farro.
Start by melting the butter in a large skillet over medium heat. Once it's melted and slightly foamy, toss in your sliced carrots. Keep them moving in the pan for about 5 to 7 minutes. You're looking for them to soften slightly but still hold a bit of crunch.
Next, sprinkle in the dark brown sugar, ground ginger, cinnamon, allspice, cloves, and salt. Stir everything around until the carrots are nicely coated with the spice mix. You’ll start to smell that wonderful gingerbread aroma filling your kitchen.
Add the water to the pan and cover it with a lid. Let the carrots steam for another 5 minutes. This step helps them become tender all the way through without losing their shape.
Take off the lid and let them cook for another 2 to 3 minutes. You want the liquid to mostly evaporate, leaving a glaze on the carrots. Stir in the vanilla extract and cook for just another minute. This adds a lovely depth to the dish.
Finally, remove the skillet from the heat and serve your carrots warm. They’re ready to impress!
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