Thanksgiving is my favorite holiday! I love all of the preparation that goes into creating the perfect meal. I love having all of my family together. I love all of the delicious flavors.
I always make the same menu for Thanksgiving. I have all of my mom’s, grandmother’s and mother-in-law’s recipes. There is just something about maintaining the classic menu that you grew up on.
However, I do like to sneak in one or two new recipes each year. Sometimes, it’s a new appetizer. Other years, it’s been a new dessert.
This year, I jazzed up the veggies! I’ve been obsessed with Asian flavors lately and can’t seem to get enough of Japanese, Korean and Thai ones especially.
I came across Swanson’s Thai Ginger Flavor Infused Broth and immediately knew I had to try it.
The broth was packed with the Asian flavors I love – ginger, garlic and touch of spice. I can see it as the perfect base for so many recipes. I would simply swap out chicken broth for Swanson® Thai Ginger Flavor Infused Broth.
These Thai Ginger Carrots I made are the perfect Thanksgiving side dish! I love the way the ginger notes come through. Plus the slight heat from the peppery broth is balanced by the sweet brown sugar. It has a sophisticated taste.
My family loved these carrots. They were devoured in no time! Definitely a great addition to the Thanksgiving menu!
Thai Ginger Carrots Recipe
Thai Ginger Carrots
- 1 pound carrots - sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ cup Swanson® Thai Ginger Flavor Infused Broth
- Salt and pepper
- Pickled Ginger - for garnish
- Steam carrots to al dente.
- In a medium skillet, melt butter.
- Add brown sugar to melted butter and stir to combine.
- Whisk in broth.
- Add steamed carrots and stir to combine.
- Let simmer for 5-7 minutes or until broth is reduced and thickened.
- Season to taste with salt and pepper.
- Garnish with pickled ginger.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
This blog post is sponsored by Swanson®.
For more dinner inspiration, be sure to check out these pages on It’s a Keeper:
If you like this recipe, here are some of my other favorite side dishes…