Glazed Carrots With Orange and Ginger

By Mark Bittman

Glazed Carrots With Orange and Ginger
Craig Lee for The New York Times
Total Time
30 minutes
Rating
4(652)
Comments
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When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

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Ingredients

Yield:4 servings
  • 1pound carrots, trimmed and peeled if necessary, cut into ¼-inch coins or sticks
  • 2tablespoons butter or extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1tablespoon minced or grated peeled fresh ginger
  • ⅓cup freshly squeezed orange juice
  • 1teaspoon freshly squeezed lemon juice
  • Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

118 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 1 gram protein; 335 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

  2. Step 2

    Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Ratings

4 out of 5
652 user ratings
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Comments

Nancy

Just followed the recipe. I garnished with dill. I think an herb is a must, not an option. I cut the carrots in coins. I think the size of the sauce pan is important as the carrots will cook and absorb the juice. They were soft, but not mushy. I liked the fact that they didn't have to be served piping hot.

Carol

Love this recipe! I've made it as written, and also with the balsamic vinegar variation. Personally, I think the balsamic vinegar version is best - the flavor is spectacular, and I like the appearance, too - the bronze-colored glaze on the carrots is so pretty on the plate.

ShenAnno

The most important thing to remember about this recipe, no matter what seasonings you use, is that it is great made beforehand: You can cook it quite a while before your guests arrive as long as you don’t finish the cooking. Then blast it at the end to get it hot and to finish the glaze. Excellent company dish with all kinds of mains.

Melissa

Cooking off the orange juice took forever! Would love a note about that in overall timing.

nvonsuhr

Carrots were nicely cooked without being mushy at all but I did not like the orange ginger combo with nice sweet carrots, kind of a waste of them. Garnished with dill, nice but I don't think I would cook these again.

Kelly

Mildly sweet and a perfect texture. The ginger doesn't really come through. I used parsley, which was quite nice.

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