| |
Sides | |
Thanksgiving 2017, Thanksgiving 2018 | |
| 3 bunches carrots, peeled 2 tablespoons unsalted butter 2 tablespoons honey Kosher salt 1 teaspoon minced fresh ginger 1 teaspoon grated orange zest 1/2 cup freshly squeezed orange juice 1/2 teaspoon freshly ground black pepper | |
| Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes. 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. | |
Unrated | |
Sort