Alton Brown’s 4-Ingredient Carrots Are My New Favorite

I’ve been eating carrots all of my life. They were one of the few vegetables I liked as a kid, so carrot sticks would show up often in the school lunches my mom packed for me. I loved them raw and crunchy, never cooked. The heat seemed to destroy my favorite vegetable, transforming it from a crisp, cold snack to a soft, warm turn-off.

Fortunately, my opinion of cooked carrots has changed over the years. I like a properly cooked carrot almost as much as a raw one now, and I’m always looking for new, delicious ways to prepare them. My new favorite recipe only requires four ingredients. That’s just one reason Alton Brown’s Ginger-Glazed Carrots are worth a try, even if you aren’t a carrot lover like me!

How To Make Alton Brown’s Ginger-Glazed Carrots

This recipe is so easy that peeling and slicing the carrots is the most time-consuming part. You can even slash the prep time by leaving the peel on. Gasp! I know, but as long as you give it a good scrub, eating the peel is totally fine. If that’s not something you’re ready for, then grab your Y-peeler and have fun. It shouldn’t take more than eight minutes to peel the pound you’ll need for the dish. 

After that, things are a snap. Add the carrots to a sauté pan along with ginger beer, butter, and salt, and bring to a simmer. The secret ingredient—ginger beer—is the key to the recipe’s delicious flavor. You’ll need about a cup, so choose a brand you enjoy drinking. My personal favorite is Fever-Tree for its balanced sweetness and bold ginger flavor. After adding salt and chili powder and garnishing the carrots with parsley (which is totally optional), the dish is ready for the table. Talk about simple!

Tips for Serving Alton Brown’s Ginger-Glazed Carrots

I like to swap the parsley for thinly sliced scallions or chives, and I also modify the spice by replacing the chili powder with Aleppo pepper, garam masala, five-spice powder, or jerk spice. I also like to add a bit of acidity to brighten things up, so I’ll squeeze on lemon or lime juice or add a splash of a fruity vinegar like balsamic or apple cider. 

And if you’re wondering how to serve these carrots, don’t worry, I have ideas. They’re a great side dish for roast chicken or fish. They’re also fantastic served with rice and barbecued pork or beef. But, if you’re like me, you might just end up standing at your stove and gobbling them down straight from the pan!