A perfect do-ahead recipe, glazed carrots are the perfect accompaniment to main courses. They add color and plenty of vitamins A, C and fiber. The honey brings out the natural sweetness of carrots and ginger pairs well with all root vegetables.

Yield
4 Servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Ingredients
2 lb carrots (peeled)
2 Tbsp unsalted butter
2 Tbsp honey
1 tsp grated orange zest
1/2 C orange juice
1 tsp ground black pepper
Instructions
  1. Cut the carrots diagonally in 1-inch-thick slices.
  2. Place 1/2 cup water, the butter, honey, salt to taste and ginger in a large saute pan and bring to a boil.
  3. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
  4. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
  5. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are tender, but still resistant when you bite into them and the sauce glazes the carrots.
  6. Add the pepper and taste for salt.
Notes

Chef notes: This recipe reheats well. Undercook the carrots slightly and reheat them gently before serving. If multiplying the recipe for a bigger crowd, note the carrots will take longer to cook. 

Nutrition per serving- Calories: 190 Saturated Fats: 3.7 g Sodium: 158 mg Added sugars: 8.5 g Dietary Fiber: 6.6 g  Protein: 2.5 g

Source

Recipe taken from Ina Garten's Barefoot Contessa at Home p 133