Double-Gingered Orange Carrots

Cutting carrots lengthwise into thin slices gives this simple side dish company-worthy appeal. Garnish with ginger and toasted hazelnuts for a pleasing mixture of flavors and textures.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1½ pounds baby carrots with tops trimmed, or 1 pound small to medium carrots
• 2 teaspoons olive oil
• ¼ cup orange juice
• 1 1-inch piece fresh ginger, peeled and shaved or very thinly sliced
• ¼ teaspoon salt
• 2 tablespoons chopped, toasted hazelnuts
• 1 tablespoon chopped crystallized ginger

Directions

1. Halve baby carrots lengthwise. Quarter small carrots lengthwise; cut crosswise in 3-inch pieces.
2. In nonstick skillet, heat oil and cook carrots over medium heat for 10 minutes, stirring once. Add orange juice, fresh ginger and salt; toss to coat. Cook, covered, 6 to 8 minutes or until carrots are tender. Uncover; cook 2 minutes or until liquid is reduced by half.
3. To serve, sprinkle with nuts and crystallized ginger.

© Dotdash Meredith. All rights reserved. Used with permission.