Sunday, April 24, 2011

Ginger Orange Glazed Carrots

I think these are pretty standard all over the place, but I love them and they work great with the rest of the Easter menu I am going with.  And even better, it uses up the carrots my husband's worried we won't use up quick enough.  I am making enough for 10 people today, so I'll downsize the recipe for the blog (usually I don't feed that many people, I don't know about you readers out there...).

Ginger Orange Glazed Carrots

1-2 carrots per person (that's for whole carrots, you can use baby carrots too, just plan for about a cup of carrots per person)
2 oranges, juiced
2-3 tbsp brown sugar
2 tsp ground ginger
a couple of shakes of allspice or nutmeg, if desired

Cut the carrots into sticks or sliced rounds.  Place in a medium saucepan with the orange juice, brown sugar, ginger, and spices.  Over medium heat, stir til carrots are tender and glaze has thickened.  Serve hot with your favorite protein and starch.  Delicious!

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