So, my husband HATES and I mean HATES cooked carrots. While he still doesn’t love this recipe it is one of the very few (possible only) cooked carrot recipe he can stomach. So to me that’s a win! 😀 It’s nice and easy and simple. It makes a great side dish to so many meals. I know Christmas is over, but for next year, I think it makes a great side to a Christmas dinner. It’s great year round really, but does seem to have an essence of fall meets winter to me. I just love to how easy it is, but still feels like you really dressed up the carrots some.
Orange Ginger Glazed Carrots
1 lb Carrots, washed and sliced
2 Tbsp Fresh Ginger, grated
1 cup Orange Juice
2 Tbsp Corn Starch
2 Tbsp Cold Water (to mix with cornstarch)
In medium pot place sliced carrots and ginger, cover with orange juice. Bring to boil over high heat. Cover with lid and reduce heat to medium-low, allow to simmer until desired tenderness is reached. I prefer to still have a little crunch to cooked vegetables and my family HATES cooked carrots so I try not to cook them too long, but it’s really personal preference. Mix together the corn starch and cold water until smooth. When carrots have reached desired tenderness, remove lid, slowly stir in corn starch mixture, make sure to stir continually until cornstarch is mixed in and smooth. Turn heat t high and return to boil, boil 1 minute. Remove from heat and allow to cool briefly. Sauce will thicken as it cools making a glaze on the carrots. Serve while only slightly cooled and still warm.