Double-Gingered Orange Carrots

By Hapemom

Use a sharp vegetable peeler to slice ginger into long, thin shavings.

Ingredients

• 1-1/2 pounds baby carrots with tops (trimmed), or 1 pound small to medium carrots
• 2 t. olive oil
• 1/4 c. orange juice
• 1 (one-inch) piece fresh ginger, peeled and shaved or cut in very thin slices
• 2 T. toasted hazelnuts, chopped
• 1 T. chopped crystallized ginger

Details

Servings 4

Preparation

Step 1

1. Halve baby carrots lengthwise. Quarter small carrots lengthwise; cut crosswise in 3-inch pieces.

2. In nonstick skillet cook carrots in hot olive oil over medium heat 10 minutes, stirring once. Add orange juice, fresh ginger, and 1/4 teaspoon salt; toss to coat. Cook, covered, 6 to 8 minutes or until carrots are tender. Uncover; cook 2 minutes or until liquid is reduced by half.

3. To serve, sprinkle with nuts and crystallized ginger.