Citrus Glazed Carrots

Holiday side dish? Abso-freakin-lutely! Of course, Vaughan is probably getting sick and tired of carrots… I’m pretty sure I cook them at least once every day. Secretly I’m just trying to get him to say ENOUGH! and take over the kitchen. Unfortunately my plan doesn’t seem to be working very well. So, in the mean time, we’ll just keep trying out new carrot recipes!

The citrusness in this side dish goes well with holiday meals. It complements cranberry sauce and turkey & ham.

The Good Stuff:

  • 5-6 large carrots
  • Juice from 1 orange
  • Zest of 1/2 an orange
  • Salt
  • 1 teaspoon parsley

The How To:

  • Peel and slice your carrots to desired size.
  • Boil in water for about 5 minutes just until tender.
  • Drain and toss in a pan with the orange juice and lightly salt. Bring to a simmer and simmer until most of the juice is gone.
  • Add zest and parsley, toss again in pan and pull off heat.
  • Serve

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