Orange ginger carrots
Have you ever ended up with mostly hard carrots? Or worse, do they come out soggy from being boiled too long? This recipe provides your solution.Carrots are great. They’re inexpensive, and you can get them year-round, but the best are from fall to spring. Bear in mind that this recipe isn’t only for carrots. You can use it with nearly any root vegetable, like turnips and parsnips.The ingredients call for fresh ginger, orange juice, and lemon juice. If you can’t get fresh, that’s okay. It just won’t be quite as flavorful.
Ingredients
- 1 lb carrots
- 2 tsp butter
- 1½ tbsp dark honey
- ½ tbsp brown sugar
- 1 tbsp grated ginger (fresh)
- ⅓ c orange juice (fresh)
- 1 tsp salt
- Fresh ground pepper to taste
Instructions
- Skin and slice the carrots into medallions
- Mix all the ingredients together in a saucepan
- Bring everything up to a bowl over medium-high heat
- Turn down the temperature to medium
- Cover
- Simmer for 20 minutes
- Stir at the 10-minute mark
- Uncover and let the liquid reduce until it’s sticky
- Serve hot
ALTERNATIVE
- Rather than cutting the carrots into medallions, leave them whole.
- Line a baking sheet with aluminum foil
- Cook the sauce without the carrots until it reduces 1/3
- Use a pastry brush to spread half the sauce on the foil.
- Lay the carrots down so they don’t touch each other.
- Roll them so they get a light coating on each side
- Roast at 400F for 25 minutes
- Carrots should be fork-tender
- Transfer the carrots to a serving dish
- Pour the remaining sauce on top
- Serve