Ingredients
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1 tablespoon vegetable oil
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1 pound carrots, peeled and chopped
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¾ cup orange juice
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½ teaspoon orange zest
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1-inch piece fresh ginger, grated
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Sea salt or kosher salt, to taste
Instructions
Peel the carrots and cut them into evenly sized slices or bite-sized pieces. Grate the ginger and zest the orange, taking care to remove only the colored outer peel.
2. Sauté the Carrots
Heat the vegetable oil in a sauté pan over medium heat. Add the carrots and cook for about 3 minutes, stirring occasionally.
3. Add the Orange and Ginger
Pour in the orange juice, then add the orange zest and grated ginger. Stir to coat the carrots evenly.
4. Simmer Until Tender
Bring the mixture to a boil, then cover the pan and reduce the heat to a gentle simmer. Cook for about 15 minutes, or until the carrots are tender when pierced with a fork.
5. Reduce the Glaze
Remove the lid and continue cooking briefly if the liquid hasn’t reduced to a glossy coating. Stir occasionally and watch the pan closely to prevent the juice from reducing too far.
6. Season and Serve
Add salt to taste, then transfer the carrots to a serving dish. Spoon the orange glaze over the top and serve warm.
Notes
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Cut the carrots evenly: Similar-sized pieces cook at the same rate, so you won’t end up with some pieces too soft and others still firm.
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Use fresh orange juice: Freshly squeezed juice gives the glaze a bright citrus flavor, though store-bought juice works too.
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Don’t skip the zest: A little orange zest adds fragrant citrus flavor without needing extra juice.
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Watch the glaze: Orange juice contains natural sugars that can stick or burn if reduced too far. Lower the heat as the liquid thickens.
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Adjust the texture: Cook the carrots a little longer if you prefer them softer, adding a splash of water if the pan dries out before they’re tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
