Ginger-glazed carrots originally published on Savvy Eats.
This glazed carrot recipe is easily multiplied for a larger crowd and the spice level can be adjusted by using more or less ginger. Since they are great warm or cold, make these carrots early in the day and either allow them to rest at room temperature until dinner time, or reheat them over low in a saucepan just before serving.
1 1/2 pounds carrots
1/2 cup unsweetened apple cider
2-3 tablespoons fresh ginger, minced
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon chili powder
Peel and slice the carrots into batons that are approximately 1⁄4 inches thick and 2 inches long.
Arrange the carrots in a wide, shallow saucepan that will keep the vegetables in just one or two layers. Pour the cider over the carrots, cover and bring to a boil.
Reduce the heat so that the cider is just bubbling and simmer until the carrots are fork-tender, about 10-12 minutes.
Remove the lid and continue simmering the carrots until the liquid is gone. Remove from the heat.
While the carrots cook, whisk the ginger, olive oil, lemon juice, salt and chili powder together. Toss the cooked carrots with the ginger sauce so that the vegetables are coated. Serve warm or at room temperature.
Recipe by Julie Grice.
See more from the 2014 Winter issue, including a recipe for pan-roasted Brussels sprouts.