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Posted in: Veggie & Fruit
Prep Time:
Grill time:

Brown Sugar & Ginger Roasted Carrots

Posted on by SuperUser Account
Brown Sugar & Ginger Roasted Carrots
Serves 4-8
Prep Time:
Grill time: 40
Both of these dishes are on the menu for at least one family meal a year, of not several (read all). And for the most part, these dishes have been made in the same way for at least 3 generations. I have changed them to go on the grill, but they're essentially the same. What I want to know is, what dish do you make that has been passed down from generation to generation? Have you changed it or is it the same? Leave a comment in the comments below and tell us about your classic family recipe.

Brown Sugar & Ginger Roasted Carrots

Serves: 4-8       Total Time: 70


Brown Sugar & Ginger Roasted Carrots
  • 3 bunches of baby carrots - not the bagged gross ones, the real thing with green tops, there's about 7 in a bunch
  • ½ cup water
  • 2 tsp. ginger powder or 1 tbsp. grated fresh ginger
  • ¼ cup brown sugar
  • 2 tbsp. butter
Perfect Roasted Potatoes
  • 10 fist sized russet potatoes
  • ½ to ¾ cup of melted butter or goose fat
  • salt, pepper and dill to taste
  • 1 to 2 metal baking pans


Step 1
Brown Sugar & Ginger Roasted Carrots
  1. Scrub the carrots and trim the ends.
  2. Preheat your grill to 350°F to 400°F and prepare for indirect cooking.
  3. Place your scrubbed carrots into an oven/grill safe dish with the water and cover them. Steam roast them for 15 to 20 minutes, or until they're nearly done.
  4. In a small bowl, combine the butter, ginger, and brown sugar. Remove any excess water from the carrots and then coat them with the brown sugar mixture.
  5. Grill roast the carrots for another 10 to 15 minutes, or until ready to serve dinner.
Step 2
Perfect Roasted Potatoes
  1. Scrub and then cut your potatoes into 2-inch chunks. Boil them until they can be easily pierced by a fork, and then slide off the fork without help, but don't fall apart when you do this.
  2. Preheat your grill, or turn it up to at least 400°F to 450°F.
  3. Melt your chosen fat. Butter is good, but goose fat is perfect.
  4. In a heat-safe bag, toss the potatoes with 2 to 4 tbsp. of fat, and salt, pepper, and dill to taste.
  5. Coat the metal baking pans with the remaining fat. The pans have to be metal and have to have a decent barrier of fat between the base and the potato. That is what makes them crispy and delicious.
  6. Pour the potatoes into the pan (or pans) making sure that one flat surface of each potato chunk is touching the bottom of the pan, and that they are in one single layer.
  7. Roast over indirect heat for 10 to 15 minutes and then flip the potatoes and roast another 10 to 15 more. Until they are nice and golden brown and crunchy.

Easter is this weekend. A time when families get together and enjoy some fantastic and delicious food. YES. Food is all I think about. Seriously.

I was talking with my mother when we discussed the preparation of Easter meals and we got down to traditions. Glazed carrots and roasted potatoes were both always on the menu when it came to any major family holiday meal. These dishes were prepared in the same way every time and passed down from mother to daughter for at least four generations. Today I am going to share with you a new take on the classic Roasted Carrots, and tell you the secret (as per my mother's mother) to the perfect Roasted Potato.

Glazed carrots used to be, butter, brown sugar, throw the carrots in a pot. BAM. But my way frees up some much (sometimes) needed space in the oven for other things. Brown Sugar & Ginger Roasted Carrots was just a natural flavor progression that I have made with regards to the original recipe. This will pair well if you're doing pork, or an Asian themed dinner as well.