GLAZED CARROTS WITH ORANGE AND GINGER

Glazed Carrots with Orange and Ginger image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

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1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 teaspoon thinly sliced orange zest
2/3 cup fresh orange juice
1 1/2-inch piece peeled fresh ginger, cut into matchsticks
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 g