Orange Ginger Carrots
This is a great side dish when you need to make dinner in a flash. The sweet and zesty flavors will impress the pickiest palate.
Ingredients
- 1 (16-ounce) package baby carrots
- 1 tablespoon honey
- 1/2 teaspoon fresh ginger
- 1 tablespoon fresh parsley
Instructions
- In a large covered saucepan, cook the carrots in a small amount of boiling water for 15 minutes or until crisp-tender. Drain well.
- Wash and dry parsley, then chop and set aside. Peel and chop ginger.
- Wash orange and “zest” it by grating on the small holes of a grater. Grate just long enough to get the orange skin. Do not grate the white part. Turn the orange to grate a new spot. Do this until you have about 1 teaspoon of the peel.
- After zesting the orange, cut in half and squeeze each half into a small bowl. Remove any seeds. Add honey and ginger, then stir to combine the sauce.
- Drizzle over the drained carrots; toss to coat
- Sprinkle with parsley and orange peel.
Notes
Smart Shopping Tips:
- When buying fresh baby carrots, look for ones that are brightly colored and have a smooth texture without cracks.
- Carrots lose moisture through their leafy green tops, so if you purchase them this way, remove the tops before wrapping them in plastic and storing.
- This recipe can also be made with cut up full-sized carrots. Cooking time may vary.
- Don’t have fresh ginger? Use 1/4 teaspoon of dry ground ginger.
- Add other root vegetables like parsnips, turnips or rutabagas. Be sure to cut them about the same size as the carrots to ensure even cooking.
- Fresh dill is also a tasty herb with carrots. Try it with a little butter in place of the orange juice and honey sauce.
