Bright, colorful and delicious – this is an easy-to-make side dish that’s bursting with zest and spice.
Orange-Ginger Carrot Circles
- 6 medium-large carrots, peeled, washed and sliced into circles
- 1 medium orange, juiced
- 1 tablespoon orange zest, about 1/2 orange
- 1 tablespoon honey
- 2 teaspoons butter
- 3 teaspoons ginger
- Salt & pepper, to taste
- 1 cup water
- Garnish: orange zest and ginger
Combine all ingredients plus 1 cup of water in a medium saucepan over medium heat and bring to a boil. Reduce heat, simmer and stir occasionally for about 15 minutes or until liquid is absorbed. Garnish with fresh orange zest and freshly grated ginger.
Spruce up a side of carrots with this delicious and easy to make brandy-glazed recipe. Slightly sweet and full of flavor! Don’t have brandy in your bar? Substitute with any brown spirit to add depth and richness to the dish.
Brandy-Glazed Baby Carrots
- 1 pound baby carrots, peeled and washed
- 1/4 cup Korbel Brandy
- 1/3 cup butter
- 1/2 – 3/4 cup brown sugar, packed
- 1/2 teaspoon salt
- Ground pepper, to taste
- Garnish: chives (if you have ’em)
Melt 1 tablespoon butter in a cast iron skillet or large saucepan over high heat. Add the carrots. If the pan is too small for all of the carrots, add them in two batches. Cook for a minute to 90 seconds, just until the carrots are slightly brown. Remove from pan and set aside. Reduce heat to medium and add the remaining butter and brandy. Be careful and stand back, just in case. Once butter is melted, add the brown sugar and stir in the carrots. Cover and simmer for about 5 minutes. Add salt and pepper, cover and cook until carrots are done and glaze is thick – another 5 minutes or so.
Remove carrots from pan and serve immediately. Garnish with chopped chives.