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Roasted Butternut Squash
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Orange-Spice Glazed Carrots
Yield: Makes 6 servings
Ingredients:
1
pound fresh or thawed frozen baby carrots
1/3
cup orange marmalade
2
tablespoons butter
2
teaspoons Dijon mustard
1/2
teaspoon grated fresh ginger
Preparation:
1.
Heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; add carrots. Return to a boil. Reduce heat to low. Cover and simmer 10 to 12 minutes for fresh carrots (8 to 10 minutes for frozen carrots) or until crisp-tender. Drain well; return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.*
*At this point, carrots may be transferred to a microwavable casserole dish with lid. Cover and refrigerate up to 8 hours before serving. To reheat, microwave on HIGH (100% power) 4 to 5 minutes or until hot.
Note
Recipe can be doubled.
This recipe appears in:
Vegetable Side Dish
