Glazed Carrots with Orange and Ginger

From The Culinary Couple | Source Mark Bittman


  • 1 lb carrots, trimmed and peeled, cut into coins or sticks
  • 2 tablespoons butter or extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon minced or grated peeled fresh ginger
  • 1/3 cup freshly squeezed orange juice
  • 1 teaspoon freshly squeezed lemon juice
  • Garnish with parsley, mint, dill, or basil (optional)


  1. Combine all ingredients except lemon juice and garnish in a small saucepan. Bring to a boil, then cover and adjust heat so mixture simmers.
  2. Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning, if necessary. Serve hot, garnished with herbs, if you like.