Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.
This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.
- 2 1/2 cups carrots, sliced in 1/2 inch pieces
- 3 tbsp. ginger preserves, chopped
- 1 tsp. grated fresh ginger
- 2 tbsp. frozen orange juice, concentrate, thawed
- 1 tbsp. butter
In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.
In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.
Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!