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Packaged baby-cut carrots are one of the quickest shortcuts around for an easy side dish. Cooked with orange juice and zest and a smidgen of butter and 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.
Ingredients:
Makes 4-6 servings- 2 juiced oranges
- 1 pound baby-cut carrots
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Salt and freshly ground pepper , to taste
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, butter, 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.
Spread the carrots in a single layer in a medium skillet. Add the orange zest and juice, butter, 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.
