This side dish is citrusy, slightly sweet, and incredibly adaptable. You can use grapefruit juice instead of orange juice, vary the amounts of ginger and garlic, or substitute lemon zest for lime zest. If you don’t have a lid for your 12-inch skillet, cover it with foil.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was excellent! Very simple to make, just requires some prep work. Extremely delicious! I chose mint and cilantro as the herbs but light on the cilantro. Garnished with mint!Photo:http://i.imgur.com/H6q1xfY.jpg
Delicious! Mine didn't take as long to cook, maybe 10 minutes instead of 15.
YUM! My husband says these were the best carrots he's had in his life. I've cooked with similar ingredients many times, but credit "The Carrot 2-step" for making these stand out. I had leeks at home to substitute for scallions, and I chose mint as the herb since our main was the lemon-garlic lamb loin with minted couscous (in the same issue).
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?