More Thanksgiving dishes; although this one is not necessarily Thanksgiving fare: Ginger-Orange Glazed Carrots by SUSAN VOISIN blog.fatfreevegan/2011/12/ginger-orange-glazed-carrots.html As a lazy cook who values one-pot meals, I don’t cook many side dishes. If a meal lacks a vegetable, I’ll usually toss together a salad and call it a day. The only time I find I need true side dishes is when dinner centers around a protein-heavy dish, like mini tofu quiches, quinoa cutlets, pistachio-crusted tofu, or meatless loaf, that needs a plethora of veggie sides to round out the plate. Simple steamed vegetables will often do the trick, but when I want a side dish that seems “dressier” but still is quick and easy to make, these lightly sweet carrots meet all my needs: sparkling with the flavors of orange and ginger, they cook in about 15 minutes and are the perfect accompaniment to any meal. I served them with the broccoli-rice casserole I posted last week, but they really go with everything–or with nothing, as I found out when I kept reaching for them cold as a snack. Even with no fat and with much less sugar than most glazed carrots, they’re still seriously addictive. I’ve tested them with several different sweeteners (including date syrup, which I don’t recommend because it overwhelmed the orange and ginger) and like them best with agave nectar, but I’ve included a couple of other options for those of you who avoid agave. Give them a try at your next holiday meal! Ginger-Orange Glazed Carrots Ingredients: 1 pound baby carrots or peeled carrots, cut into 1/4-inch slices 1 1/2 cups water 1/4 teaspoon salt 1/2 cup fresh-squeezed orange juice 1 teaspoon ginger root, grated 1 teaspoon grated orange peel (plus additional for garnish) 2 tablespoons agave nectar, sugar, or maple syrup 1/4 teaspoon salt (optional or to taste) Instructions: 1. Place the carrots in a medium-sized sauce pan and add salt and water. Cover and bring to a boil. Boil just until carrots are beginning to soften, about 3 minutes for very small carrots, longer for thicker carrots. Drain water and return carrots to sauce pan. 2. Add the remaining ingredients to the carrots and bring to a simmer over medium heat. Cook uncovered, stirring often, until the liquid is reduced until very little–about a tablespoon–remains. Serve hot, warm, or cold with additional orange peel as garnish. Nutrition Facts Preparation time: 5 minute(s) | Cooking time: 15 minute(s)Nutrition (per serving): 85 calories, 2 calories from fat,
Posted on: Mon, 18 Nov 2013 03:20:12 +0000
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