Glazed baby carrots are the perfect side dish to serve with meat, poultry or fish.
They are tasty and colorful, and when rightly cooked, they are even crunchy.
Carrots and ginger go wonderful together, as you can see in this creamy carrot soup or in this perfumed Swedish carrot soup.
By simmering baby carrots (or cut regular carrots) with some butter, orange juice, brown sugar and fresh ginger, you create a glossy, shiny glaze that makes them irresistible.
The acidity provided by the orange and lemon juices contrast with the sweetness of the baby carrots and brown sugar.
I hope you like my recipe.
Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger
These glazed baby carrots are cooked to perfection with some grated ginger, brown sugar and citrus juices.
Servings: 4
Ingredients
- 1 pound of baby carrots
- 2 tbs . of butter
- 2 tbs . of brown sugar
- 1/3 cup of freshly squeezed orange juice
- 1 tbs .of fresh ginger peeled and grated
- Coarse sea salt
- Freshly grated white pepper
- 1 tsp . lemon juice freshly squeezed
- Fresh parsley chopped, for garnish
Instructions
- In a small saucepan combine all ingredients but lemon juice and parsley.
- Bring to boil uncover over medium heat, then cover and reduce the heat so the carrots simmer for 12 to 15 minutes until tender but not overcooked.
- Add the lemon juice and combine.
- Garnish with parsley.
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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