Email to Cat      

Orange-Honey Glazed Carrots

Source of Recipe


From "Barefoot Contessa at Home" by Ina Garten



List of Ingredients



• 2 pounds carrots, peeled (3 bunches)
  
• 2 tablespoons unsalted butter
  
• 2 tablespoons honey
  
• Kosher salt
  
• 1 teaspoon minced fresh ginger
  
• 1 teaspoon grated orange zest
  
• ½ cup freshly squeezed orange juice
  
• ½ teaspoon freshly ground black pepper
  






Instructions



1. Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place ½ cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large sauté pan and bring to a boil.
   
   
2. Add the carrots, cover, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
   
   
3. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
   
   Serves 4 to 5
   
   






Final Comments


• This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.

• For a crowd, multiply the recipe and use a larger sauté pan. The carrots may take a little longer to cook.