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Prepare the carrots: Peel the carrots and cut them diagonally into approximately 1-inch oval or oblong pieces. Set aside.

Par-boil the carrots: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the cut carrots and cook for 4 minutes, or until they are slightly tender but still have a bite (al dente).

Prepare the glaze base: While the carrots are cooking, grate the yellow zest of the orange directly into a large skillet or sauté pan. Then, grate the peeled fresh ginger into the same pan.
Combine ingredients: Drain the par-boiled carrots thoroughly and immediately add them to the skillet with the orange zest and ginger. Squeeze the juice from the zested orange over the carrots in the pan.

Sweeten and enrich: Add the unsalted butter, granulated sugar, and the remaining 1/4 teaspoon of salt to the pan with the carrots.

Glaze the carrots: Place the skillet over medium heat. Stir all the ingredients together until the butter melts and everything is well combined. Allow the mixture to simmer gently, stirring occasionally, for 5 to 8 minutes. The liquids will reduce and combine to create a glossy, flavorful glaze that beautifully coats the carrots.

Garnish and serve: Once the glaze has thickened and coats the carrots, remove the pan from the heat. Sprinkle a generous amount of chopped fresh parsley or chives over the dish. Serve immediately as a delightful side dish.

Prepare the carrots: Peel the carrots and cut them diagonally into approximately 1-inch oval or oblong pieces. Set aside.

Par-boil the carrots: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the cut carrots and cook for 4 minutes, or until they are slightly tender but still have a bite (al dente).

Prepare the glaze base: While the carrots are cooking, grate the yellow zest of the orange directly into a large skillet or sauté pan. Then, grate the peeled fresh ginger into the same pan.
Combine ingredients: Drain the par-boiled carrots thoroughly and immediately add them to the skillet with the orange zest and ginger. Squeeze the juice from the zested orange over the carrots in the pan.

Sweeten and enrich: Add the unsalted butter, granulated sugar, and the remaining 1/4 teaspoon of salt to the pan with the carrots.

Glaze the carrots: Place the skillet over medium heat. Stir all the ingredients together until the butter melts and everything is well combined. Allow the mixture to simmer gently, stirring occasionally, for 5 to 8 minutes. The liquids will reduce and combine to create a glossy, flavorful glaze that beautifully coats the carrots.

Garnish and serve: Once the glaze has thickened and coats the carrots, remove the pan from the heat. Sprinkle a generous amount of chopped fresh parsley or chives over the dish. Serve immediately as a delightful side dish.