Glazed Carrots

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 lb. carrots, peeled, cut into 4×1" pieces
• ½ cup fresh orange juice
• ¼ cup honey
• 4 Tbsp. unsalted butter
• 2 tsp. finely grated peeled ginger
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 Tbsp. parsley leaves with tender stems
• Lemon wedges (for serving)

Steps

1. Warm 1 Tbsp. extra-virgin olive oil in a medium skillet over medium-high heat. Toss in 1 lb. carrots, peeled and cut into 4×1" pieces, to coat. Add ½ cup fresh orange juice, ¼ cup honey, 4 Tbsp. unsalted butter, 2 tsp. finely grated peeled ginger, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ cup water. Bring to a boil, cover and cook for 6–8 minutes, until the liquid thickens slightly.
2. Uncover the pan and turn the heat down to medium. Cook until the glaze is down to almost ¼ cup, darkened, clinging to the pan's sides and bottom, and looking as if it is breaking, about 3 minutes. Lower the heat to low, add 2 Tbsp. water and stir while cooking until emulsified, about 1 minute.
3. Put the carrots on a platter and top with 1 Tbsp. parsley leaves with tender stems. Serve with lemon wedges to squeeze over them.