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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Great, easy side dish. My favorite thing about it (aside from the flavor) is that it can be made ahead of time. Ingredients:
1 lb baby carrots, fresh or thawed frozen |
1/3 cup orange marmalade |
2 tablespoons butter |
2 teaspoons dijon-style mustard |
1/2 teaspoon grated fresh ginger |
Directions:
1. To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
2. Return to a boil.
3. Reduce heat to low.
4. Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
5. Drain carrots well and return to pan.
6. Stir in marmalade, butter, mustard and ginger.
7. Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
8. At this point, carrots may be transferred to a microwavable casserole dish with lid.
9. Cover and refrigerate up to 8 hours before serving.
10. To reheat, microwave at HIGH 4-5 minutes or until hot.
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