Orange- Honey Glazed Carrots

SERVES 4 TO 5

Barefoot Contessa-As vegetables go, carrots tend to be sweet, so I decided to add honey to bring out the sweetness and ginger to balance it with spice. Freshly grated orange zest gives the dish depth. Carrots with the greens still attached are always sweeter than bagged ones.

2 pounds carrots, peeled (3 bunches)

2 tablespoons unsalted butter

2 tablespoons honey

kosher salt

1 teaspoon minced fresh ginger

1 teaspoon grated orange zest

1/2 cup freshly squeezed orange juice

1/2 teaspoon freshly ground black pepper

Directions:

Cut the carrots diagonally in l-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.