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From the time of the Middle Ages, when carrots were first cultivated in Europe, this versatile root vegetable has been a staple in cooking worldwide. However, it wasn’t until the 17th century that Dutch growers bred the carrot to be the familiar bright orange color we know today. The orange carrot quickly found its way into kitchens and dining tables around the world, owing to its vibrant color and sweet taste. Now, we introduce a new twist to this beloved vegetable with our Zesty Orange Ginger Glazed Carrots – a Recipe that adds a tangy flair to the traditional side dish.

What sets this recipe apart is the combination of sweet carrots, tart Oranges, and spicy ginger, all brought together by a luscious glaze. The fresh orange juice’s tanginess enhances the sweetness of the carrots, while the ginger adds a warm, spicy note that cuts through the sweetness, providing an exciting balance of flavors. The addition of butter gives the dish a silky smooth texture, so every bite is a delightful burst of zest, spice, and sweetness.

This tangy side dish delight, with its vibrant colors and flavors, is not only a feast for the eyes but also a gastronomic experience to remember. It pairs well with a variety of meals – from grilled chicken to baked fish, or even a roast beef dinner. Try this recipe at your next family gathering or dinner party for a delectable side dish that is sure to impress.

Main Ingredients

• 1 kg carrots (peeled and sliced into rounds)
• 4 oranges (juiced and zested)
• 2 tablespoons ginger (freshly grated)
• 4 tablespoons butter (unsalted)

Seasonings and Spices

• to taste salt
• to taste black pepper
• 2 tablespoons honey
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

Optional Toppings

• for garnish orange zest
• for garnish fresh parsley (finely chopped)

Preparation

1. Peel the carrots, then cut them into 2-inch-long pieces. If the carrots are thick, slice them in half lengthwise.
   Tip: Using uniformly sized pieces ensures even cooking.
2. Zest one of the oranges to get about 1 tablespoon of orange zest. Keep this aside for garnishing.
   Tip: Be careful not to zest into the white pith of the orange, as it can be bitter.
3. Squeeze the oranges to get about 1 cup of fresh orange juice. Strain the juice to remove any seeds or pulp.
   Tip: Rolling the oranges on the counter before squeezing can yield more juice.
4. Peel and grate the ginger to get about 2 tablespoons of fresh ginger.
   Tip: Use a spoon to easily peel the ginger.

Cooking Instructions

1. In a large skillet, melt the butter over medium heat. Add the carrots and cook, stirring occasionally, for about 10 minutes or until they start to soften.
   Tip: Avoid overcrowding the skillet to ensure even cooking.
2. Add the ginger to the skillet and cook for another 2 minutes until fragrant.
   Tip: Stir constantly to prevent the ginger from burning.
3. In a small bowl, mix the cornstarch with a little bit of the orange juice to make a slurry. Set this aside.
   Tip: This will help thicken the glaze.
4. Pour the rest of the orange juice into the skillet, then stir in the honey, salt, and pepper. Bring the mixture to a simmer.
   Tip: Stir until the honey is fully dissolved.
5. Stir in the cornstarch slurry and continue to cook for another 5-7 minutes, until the glaze has thickened and the carrots are tender.
   Tip: Stir constantly to prevent the glaze from getting lumpy.

Finishing Touches

1. Transfer the carrots to a serving dish and drizzle any remaining glaze over the top.
   Tip: Use a slotted spoon to remove the carrots from the skillet.
2. Garnish with the reserved orange zest and fresh parsley. Serve warm.
   Tip: Chop the parsley finely for a better presentation.