Side dishes, desserts and recipes for Easter Sunday dinner are becoming part of the discussion rotation here at Places In The Home. Traditional holiday favorites take center stage on the menu, and this recipe for Glazed Carrots with Orange and Ginger bring something new to the holiday feast.
I found an impressive glazed carrots recipe in one of the many magazines I subscribe to and was ready to go (or so I thought). Wouldn’t you know it, when I am ready to further investigate the ingredients and prep directions I can’t find the magazine.
Who am I kidding?
I can’t even remember which magazine the recipe was in.
I’m learning to immediately write down the name of the magazine, site or book items of interest are found in. That did not happen in the case of the missing glazed carrots recipe, so I winged it from part memory, part personal tastes. Here’s the recipe I came up with for Glazed Carrots with Orange and Ginger.
Glazed Carrots With Orange & Ginger
1 lb. bag peeled baby carrots
2 tablespoons butter
2 tablespoons orange marmalade
1 Tablespoon brown sugar
½ teaspoon salt
2 teaspoons ground ginger
1/3 cup orange juice
zest of one lemon
zest of one orange
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley for garnish (optional)
Combine all ingredients except lemon juice and parsley in saucepan. Bring to a boil, stirring to incorporate all ingredients together.
Reduce heat to medium low. Add lemon juice and cover. Cook until carrots are tender.
Taste to determine if you want to adjust the seasonings. I like to add the parsley and one additional squeeze of lemon to the pan to allow it to soften for approximately 1 minute.