Ginger Orange Glazed Carrot Coins
Carrots glazed in honey, butter and orange juice are delicious as a vegetarian main dish. As a side, they make a refreshing accompaniment to any meat dish.
Servings: 4
Equipment
- sauce pan with lid
Ingredients
- 1 lb carrots, peeled and sliced into coins
- ¼ cup minced shallot
- ¼ cup fresh squeezed orange juice
- 1 tbsp orange zest
- 1 tbsp minced ginger root
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 2 tsp honey
Instructions
- Put the carrots into the pot. Add enough water to cover. Bring to a boil. Cook until the carrots are al dente.
- Strain all but ⅛ cup of water. You want to leave enough to keep heat in the pot and let the carrots continue to steam.
- Add the orange juice and zest, honey, butter, ginger, shallots, and salt. Stir the ingredients to coat the carrots. Cover and set aside.
- If necessary, reheat before serving. Add a little hot water if needed so the bottom of the carrots don't burn.
Notes
