This makes a bright and delicious side veggie dish for any occassion at any time of year. They gleam with an orange-ginger glaze.
Serves 4 - 6
- 5 medium carrots, peeled and cut into coins or diagonally
- 2 Tbsp butter
- ¼ cup orange juice
- 2 tsp brown sugar
- ¼ tsp salt
- ¼ tsp fresh ground ginger, or more to taste
- fresh chopped parsley for garnish
Steam or cook carrots over/in boiling water until just tender, 10 - 15 minutes. Drain carrots. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in orange juice, sugar, salt, and ginger. Simmer, stirring constantly until mixture bubbles and reduces slightly. Pour sauce over carrots, tossing to coat evenly. Garnish with parsley and serve.