Orange Honey-Glazed Carrots
Paramount Citrus
1 pound carrots
4 Paramount Citrus*
oranges, divided
1/4 cup honey
2 tablespoons
unsalted butter
Salt and pepper
Peel carrots and slice crosswise into coins.
Grate the zest of 2 oranges. Peel and cut the 2 oranges
into segments. Set aside.
Juice the remaining 2 oranges, to make 3/4 cup
of juice.
In a large sauté pan, combine the carrots and orange
juice. Bring to a boil, then lower the heat and simmer
until the carrots are fork-tender. Add honey, orange
segments and the grated zest.
Remove from the heat and stir in the cold butter.
Season to taste with salt and pepper. Serve immediately.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Steam carrots for about 6-8 minutes, or to desired
tenderness. Remove and run under cold water to stop
the cooking process.
Meanwhile, in a small bowl, whisk together vinegar,
soy sauce and brown sugar. Add green onions and
slowly whisk in sesame oil and ginger. Season to
taste with salt.
Gently toss the baby carrots in the vinaigrette and
serve at room temperature or chilled. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
6 cups Grimmway Farms*
Bunny-Luv Organic
Baby Carrots
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons light
brown sugar
4 tablespoons finely
chopped green onions
4 tablespoons sesame oil
2 tablespoons peeled,
minced ginger
Salt to taste
Organic Baby Carrots with
Ginger-Soy Vinaigrette
Grimmway Farms
Organic
