Glazed Carrots
HB-13877 · Hand-built original
Carrot batons simmered in orange juice, honey and butter with grated ginger, then reduced to a dark, sticky glaze and finished with parsley and lemon.
20 min4 servings65 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: extra-virgin olive oil
Servings:4quantities adjust to match
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 lb. carrots, peeled, cut into 4x1" pieces
- ½ cup fresh orange juice
- ¼ cup honey
- 4 Tbsp. unsalted butter
- 2 tsp. finely grated peeled ginger
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 1 Tbsp. parsley leaves with tender stems
- Lemon wedges (for serving)
Method
- Heat the olive oil in a medium skillet over medium-high heat and tumble in the carrot pieces, tossing them until coated.
- Add the orange juice, honey, butter, grated ginger, salt and 1/2 cup of water, bring the pan to a boil, cover it and cook for 6 to 8 minutes, until the liquid thickens slightly.
- Take the lid off, drop the heat to medium and keep cooking for about 3 minutes, until the glaze shrinks to roughly 1/4 cup, darkens and starts to catch on the pan.
- Lower the heat, stir in 2 tablespoons of water and cook for about 1 minute more, stirring until the glaze turns glossy and emulsified around the carrots.
- Slide the carrots onto a platter, shower them with the parsley leaves and put the lemon wedges beside them for squeezing.
Total: 20 minutes
Nutrition (per serving, where published)
65 kcalCalories
0.4 gProtein
16.8 gCarbs
0.1 gFat
0 gSaturates
0.6 gFibre
14.6 gSugars
14 mgSodium
0 mgCholesterol
110 mgPotassium
9 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data