Orange-Glazed Carrots with Mint
by Jody Adams
Serves four as a side dish.
1-1/2 lb. small carrots, peeled
2 Tbs. vegetable oil
Salt and freshly ground black pepper to taste
1 Tbs. chopped fresh ginger
1 tsp. chopped garlic
1 Tbs. chopped shallots
2 Tbs. honey
1/2 cup fresh orange juice
1 Tbs. soy sauce
1/4 cup water
1 Tbs. chopped fresh mint
Cut the carrots on the diagonal into 3-inch lengths. Cut thicker pieces in half lengthwise to make them uniform in size. Heat the oil in a 9-inch sauté pan over moderate 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 and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5 to 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 to 40 minutes. Garnish with the mint.
nutrition information (per serving):
Calories
(kcal):
190;
Fat
(g):
7;
Fat Calories
(kcal):
70;
Saturated Fat
(g):
1;
Protein
(g):
2;
Monounsaturated Fat
(g):
2;
Carbohydrates
(g):
31;
Polyunsaturated Fat
(g):
4;
Sodium
(mg):
450;
Cholesterol
(mg):
0;
Fiber
(g):
5;
From Fine Cooking 18
, pp. 43
