Recipes for the Web

Barrington Software Incorporated

Orange-Glazed Carrots with Mint

The caramelized sugars of the carrots are enhanced by honey and balanced by the acidity of

orange juice.

Serves four as a side dish.

1-1/2 lb. small carrots, peeled

2 Tbs. vegetable oil

Salt and freshly ground black pepper to taste

1 Tbs. chopped fresh ginger

1 tsp. chopped garlic

1 Tbs. chopped shallots

2 Tbs. honey

1/2 cup fresh orange juice

1 Tbs. soy sauce

1/4 cup water

1 Tbs. chopped fresh mint

Cut the carrots on the diagonal into 3-inch lengths. Cut thicker pieces in half lengthwise to make

them uniform in size. Heat the oil in a 9-inch sauté pan over moderate heat. Add the carrots and

cook until lightly browned on all sides, about 3 min. per side. Season with salt and pepper. Add

the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the

shallots are softened, 5 to 7 min. 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 to

40 min. Garnish with the mint.

From Fine Cooking

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