Glazed carrots with gingersnap crunch

Tender carrots with a light brown-sugar glaze and crushed ginger cookies.

Before you start

Serves 4–6 as a side. Contains milk and usually wheat; check cookie labels.

Ingredients

• 600 g carrots, sliced
• 25 g butter
• 1 tablespoon brown sugar
• 1 tablespoon water, plus cooking water
• 40 g gingersnap cookies, crushed
• Black pepper

Method

1. Simmer carrots in water until tender, then drain.
2. Melt butter with brown sugar and a tablespoon of water in a frying pan.
3. Toss carrots in the glaze over low heat until coated; do not let sugar burn.
4. Sprinkle crushed cookies over individual servings just before eating.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance