Orange Glazed Carrots with Mint

 
 
     
   
 

Serves: 10

 

PRINTER FRIENDLY VERSION

 

 


For a time-saving short-cut use packaged baby carrots from your grocery store. Otherwise, peel regular carrots, trim to approximately 3 inches and an even thickness.

3 pounds baby carrots, peeled
4 tablespoons honey
2 tablespoons vegetable oil
1 cup fresh orange juice
salt & freshly ground pepper, to taste
2 tablespoons soy sauce
2 tablespoons fresh ginger, grated
1/2 cup water
2 cloves garlic, minced
2 tablespoons fresh mint, chopped
2 tablespoons shallots, chopped

• Heat the oil in a large saute pan over medium heat. Add the carrots and cook until lightly browned on all sides, about 3 minutes per side. Season with salt and pepper. Add the ginger, garlic, and shalots, cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes. Add the honey, orange juice, soy sauce and water.
• Cover with a round of waxed paper that fits snugly on the vegetables. Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes. Garnish with chopped mint.