Orange Glazed Carrots with Mint
For a time-saving short-cut use packaged baby carrots from your grocery store. Otherwise, peel regular carrots, trim to approximately 3" and an even thickness.
3 lb baby carrots, peeled
4 tbsp honey
2 tbsp vegetable oil
1 cup fresh orange juice
salt & freshly ground pepper, to taste
2 tbsp soy sauce
2 tbsp fresh ginger, grated
1/2 cup water
2 cloves garlic, minced
2 tbsp fresh mint, chopped
2 tbsp shallots, chopped
Heat the oil in a large sauté pan over MEDIUM heat. Add the carrots and cook until lightly browned on all sides, about 3 minutes per side. Season with salt and pepper. Add the ginger, garlic, and shallots, cook over medium-low heat, stirring occasionally, until the shallots are softened, 5 - 7 minutes. Add the honey, orange juice, soy sauce and water.
Cover with a round of waxed paper that fits snugly on the vegetables. Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30 - 40 minutes. Garnish with chopped mint.