FROGHOPPER’s Candied Ginger Carrots

Carrots were first cultivated in Afghanistan over 1,000 years ago and were originally purple, yellow, and red, not orange.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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FROGHOPPER’s Candied Ginger Carrots

Cooking Method: Baking, Boiling Cuisine: International Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 2 teaspoon Ginger
• 1 cup Sugar
• 1 cup Water
• 0.5 teaspoon Salt

Instructions

1. Peel and slice the carrots into thin rounds.
2. In a saucepan, combine water, sugar, ginger, and salt. Bring to a boil.
3. Add the carrot slices to the boiling mixture and cook for 10 minutes.
4. Preheat the oven to 350°F (175°C).
5. Remove the carrots from the saucepan and place them on a baking sheet lined with parchment paper.
6. Bake the carrots in the preheated oven for 10 minutes, or until they are tender and slightly caramelized.
7. Serve the candied ginger carrots as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 18g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.