PALEO ORANGE AND GINGER GLAZED CARROTS
I try to usually make one main protein and two vegetable side dishes with dinner. Not one...two. I must like to make my life more complicated by adding an additional (and probably unnecessary) side dish. Not only does it mean that I have more to cook, and we have extra dishes to do, but it also means that I have to come up with a lot of different vegetable side dishes to keep my family from getting bored. We have the equivalent of food ADD and usually go a few weeks before we eat the same thing twice.
Growing up my mother used to make these carrots for our family. I was always excited to eat them because they were a nice treat (especially compared to steamed brussel sprouts....shudder). I am pretty sure there was lots of butter and brown sugar involved in her version, but these are equally delicious (and healthier!) with coconut oil and raw honey.
Growing up my mother used to make these carrots for our family. I was always excited to eat them because they were a nice treat (especially compared to steamed brussel sprouts....shudder). I am pretty sure there was lots of butter and brown sugar involved in her version, but these are equally delicious (and healthier!) with coconut oil and raw honey.
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Paleo Orange and Ginger Glazed CarrotsPrep time: 5 mins Cook time: 8 mins Servings: 4
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Ingredients:
- 1 lb. carrots, peeled and cut into 1/2" slices
- 1 cup water
- Dash sea salt
- 1 Tbsp. ghee, lard or tallow
- 1 orange, juiced and zested
- 2 Tbsp. raw honey
- 1/2 tsp. ground ginger
- Ground black pepper
Equipment:
- Cutting board
- Kitchen knife
- Medium saucepan
- Zester
- Stirring spoon
Directions:
1. Place water and salt in a medium saucepan and add the carrots. Bring the water to a boil and reduce the heat to medium, simmering for about 5 minutes or until carrots begin to soften. Drain the water and return the pan to the heat.
2. Add the ghee, orange juice and zest, honey, ginger and pepper to the pan. Stir to combine and saute for another 2-3 minutes until carrots are tender and the glaze has thickened slightly. Taste and add additional salt and black pepper if desired.
- 1 lb. carrots, peeled and cut into 1/2" slices
- 1 cup water
- Dash sea salt
- 1 Tbsp. ghee, lard or tallow
- 1 orange, juiced and zested
- 2 Tbsp. raw honey
- 1/2 tsp. ground ginger
- Ground black pepper
Equipment:
- Cutting board
- Kitchen knife
- Medium saucepan
- Zester
- Stirring spoon
Directions:
1. Place water and salt in a medium saucepan and add the carrots. Bring the water to a boil and reduce the heat to medium, simmering for about 5 minutes or until carrots begin to soften. Drain the water and return the pan to the heat.
2. Add the ghee, orange juice and zest, honey, ginger and pepper to the pan. Stir to combine and saute for another 2-3 minutes until carrots are tender and the glaze has thickened slightly. Taste and add additional salt and black pepper if desired.
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