John came home the other day from a Costco run with 3lbs of carrots. I usually like it when he brings home a huge bag of something not on our regular list of things. I typically like the challenge. The problem, is that I'm not a huge fan of carrots. Dipped in something they are good, but I feel like I use them only as a utensil rather that a vegetable. Luckily, I adapted several different recipes in to this recipe using the classic flavor of carrot and ginger:
Orange Glazed Ginger Carrots
1 lbs of carrots, sliced, or whole baby carrots
1/3 cup of orange juice not from concentrate
1 cup water
2 TB honey
1 TB fresh ginger, grated
2 TB unsalted butter
1 TB chopped chives (optional - for garnish)
2 TB chopped pecans (optional - for garnish)
Melt butter in a deep saucepan (I used my cast iron skillet). Add carrots and saute for 5 minutes, coating all the carrots in butter. Add water, orange juice, ginger and honey and bring to a boil. Lower heat and simmer for 30-35 minutes or until the liquid is reduced to a glaze. Top with chives and pecans.
It was beautiful and delicious!!! Try it.