CARROTS

By myriamradia

Ingredients

• 2 tablespoons butter
• 8 carrots, cut in 1/4-inch slices on the diagonal
• 2 medium onions, quartered and sliced about 1/4-inch thick
• 1/4 teaspoon ground ginger
• 1/4 cup orange juice
• 1/4 cup currant jelly
• 1/4 teaspoon salt
• fresh chopped parsley for garnish

Preparation

Step 1

In a medium skillet, melt butter over medium-low heat. Add carrots, onions, and ginger. Cover and cook, stirring, for about 7 to 10 minutes, until just tender. Stir in the orange juice, jelly, and salt. Cook, uncovered, for about 4 minutes, stirring frequently, until vegetables are tender and nicely glazed with the jelly and orange juice mixture. Sprinkle with fresh chopped parsley just before serving.


• 2 pounds carrots
• 2 tablespoons olive oil
• freshly ground black pepper
• 1/2 cup chopped onions, about 1 medium onion
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1 orange cut into 8 wedges
Preparation:
Carrot recipe directions
Wash and trim carrots, peel if desired, then cut in half crosswise. Heat oil on high in a large 12-inch skillet; place carrots closely together in pan in single layer. Sprinkle with chopped onion and freshly ground pepper. Reduce heat to medium-low; cover and cook, turning once after about 15 minutes. Continue cooking for about 15 minutes longer, or until fork-tender. Liquid should be evaporated and carrots beginning to caramelize at end of cooking time. Sprinkle with fresh herbs. Squeeze two of the orange wedges over carrots. Toss well and serve with remaining orange wedges. Carrot recipe with herbs serves 6.