Ground ginger is more potent than fresh, so if you opt for the substitution, 1 tsp. will be plenty.
1 (1-lb.) package baby carrots, thoroughly washed
1 teaspoon grated orange rind
1/4 cup fresh orange juice
2 teaspoons butter
2 teaspoons honey
1 to 3 tsp. freshly grated ginger*
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make It
Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.
*1 tsp. ground ginger may be substituted.
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I made this recipe as an after-thought to a lengthy Thanksgiving menu and this simple, but flavorful, dish was a hit! The carrots were perfectly cooked and added just the right amount of variety to the meal. Will definitely make again and again.
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