Here’s a tasty recipe to share ~Baby carrots are one of the quickest shortcuts for an easy side dish. Cooked with orange juice and zest and a bit of honey, they end up crisp-tender with a sweet-tart glaze. If you like tender carrots, cook them in lightly salted boiling water for 3 minutes and drain before adding them to the skillet. And if you wish, add a teaspoon or so of chopped fresh herbs near the end of cooking—sage, rosemary or tarragon would go nicely with the orange flavor.
Servings: Makes 4-6 servings
Ingredients
- 2 juiced oranges
- 1 pound baby-cut carrots
- 1 tablespoon unsalted butter (optional)
- 2 tablespoons honey
- Salt and freshly ground pepper , to taste
Directions
Grate the zest from one orange. Squeeze the juice from the oranges. You should have 3/4 cup orange juice.
Spread the carrots in a single layer in a medium skillet. Add the orange zest and juice, and honey, and bring to a boil over medium-high heat. Partially cover the skillet. Cook, stirring often, until the liquid has evaporated into a glaze and the carrots are almost tender, about 10 minutes. Season the carrots with salt and pepper. Serve hot.
Mmmmm!! – this recipe looks sooo tasty and delicious!! – also very healthy as well…..I for one looove baby carrots as an appetizer or light snack during the day……along w/ my favorite hummus dish (a special chickpea dip popular in the Mediterranean) — im gettin’ hungry right now!!
Thnx for sharin Coralinni!! – here’s to good health! 🙂